Installation and Operating Manual
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Casa2G and Premio2GResidential Modular Refractory Ovens
1 ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
Casa2G and Premio2G Residential Modular Refractory Ovens, including: Casa2G 80, Casa2G 90, Casa2G 100, Casa2G 110
Premio2G 100, Premio2G 110, Premio2G 120
Contact the factory, factory representative or a local service company to perform maintenance and repairs.
Forno Bravo, LLC251 West Market Street
Salinas, CA 93901(800) 407-5119
A MAJOR CAUSE OF OVEN-RELATED FIRE IS FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH
THESE INSTRUCTIONS.IF THIS OVEN IS NOT PROPERLY INSTALLED, A FIRE MAY RESULT. TO REDUCE
THE RISK OF FIRE, FOLLOW THESE INSTALLATION INSTRUCTIONS.
UL 737, UL2162, NSF-4, ANSI-Z21.58-2018, CSA 1.6-2018 Listed
Forno Bravo, LLCInstallation and Operating Manual
Installation and Operating Manual
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Installation must conform to local codes. Contact your local building or fire officials about codes, restrictions, and installation inspection in your area. In the absence of local codes, installation must conform to the National Fuel Gas Code, ANSI Z223.1/NFPA 54, Natural Gas and Propane Installation Code, CSA B149.1, or Propane Storage and Handling Code, B149.2, as applicable. It is recommended that this oven be installed, maintained and serviced by authorized professionals.
Always disconnect the power supply to the oven before servicing or cleaning.
IMPORTANT: Always use safety equipment provided with your oven such as gas regulator and gas leak detector. Do not change gas orifices without consulting manufacturing representatives prior to making change. Incorrect orifice or gas pressure can result in carbon monoxide exceeding safety levels. IMPORTANT: Do not change fuel types between natural gas and propane without consulting manufacturer, manufacturer’s representative or local service representative. Natural gas and propane require different orifices and failure to use correct fittings can present risk of fire or carbon monoxide poisoning.WARNING: Always shut off natural gas or propane source and purge line when not in use or before performing maintenance on gas module. When operating oven as wood only, be sure to turn off natural gas or propane supply line and set to off position on control panel.IMPORTANT: When using gas burner after sitting, test for leaks before firing oven. If pilot light goes out, use gas leak detector to check for gas buildup before reigniting.
DANGER — IF YOU SMELL GAS: 1. Shut off gas to the oven. 2. Extinguish any open flame. 3. Open door. 4. If odor continues, keep away from the oven and immediately call your gas supplier
or your fire department.In a prominent location, please post a statement outlining this procedure (or an alternate procedure to follow in the event that you smell gas, available from your local gas supplier.)
WARNING — FOR YOUR SAFETY: 1. Do not store or use gasoline or other flammable vapors or liquids in the vicinity of
this or any other appliance. 2. An LP cylinder not connected for use shall not be stored in the vicinity of this or
any other appliance. 3. Always keep the area under and around this appliance free and clear of any and all
combustible materials.
WARNING. Improper installation, adjustment, alteration, service, or maintenance can result in property damage, injury, or death. Please read this entire manual and the installation, operating, and maintenance instructions thoroughly before installing or servicing this equipment.
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Casa2G and Premio2GResidential Modular Refractory Ovens
WARNINGREAD ALL INSTRUCTIONS BEFORE INSTALLING AND USING THE APPLIANCE. FAILURE TO FOLLOW INSTRUCTIONS MAY RESULT IN PROPERTY DAMAGE, BODILY INJURY, OR EVEN DEATH.
When this oven is not properly installed, a fire may result. To reduce the risk of fire, follow the installation instructions. It is essential to use only building and insulation materials designed for the purpose.
Use proper safety equipment when installing this oven, including gloves and professional breathing masks.
Contact your local building or fire officials for clarification on any restrictions on installation of this oven in your area, or need for inspection of the oven installation.
HOT WHILE IN OPERATION. KEEP CHILDREN, CLOTHING AND FURNITURE AWAY. CONTACT MAY CAUSE SKIN BURNS.
DO NOT BURN GARBAGE OR FLAMMABLE FLUIDS.
DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE.
Keep children and pets away from hot oven.
Use firewood for burning only. DO NOT use charcoal, pressure treated lumber, chipped wood products, sappy wood such as pine, laminated wood or any material other than dry medium or hard firewood.
DO NOT USE liquid fuel (firelighter fluid, gasoline, lantern oil, kerosene or similar liquids) to start or maintain a fire.
BEWARE of very high temperatures in the oven and use long oven gloves and mitts to handle pots and tools. DO NOT put unprotected hands or arms inside oven while it is lit.
Dispose of ashes using a metal shovel and place in a metal bin with a tightly fitting lid. The container should be stored on a non-combustible surface, away from all combustible materials. Ensure ashes are completely cold before disposing of them appropriately.
BEWARE of flying sparks from mouth of oven. Ensure that no combustible materials are within range of oven at any time.
DO NOT close the oven door fully while a fire is in the oven. Closing the door fully will cut off oxygen to the fire, causing the fire to erupt suddenly when the door is removed. Always keep door tilted to allow air to circulate in the oven.
DO NOT use water to dampen or extinguish fire in the oven.
DO NOT pack required air spaces with insulation or other materials.
When the curing of the refractories is not done as part of the manufacturing process, the manufacturer’s recommended curing process shall be specified. Follow the instructions for curing the oven. Failure to follow the curing schedule can cause damage to the oven, and void the oven warranty.
SAVE THESE INSTRUCTIONS
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Casa2G and Premio2GLimited WarrantyForno Bravo, LLC Ovens and Fireplaces
THE WARRANTYForno Bravo, LLC, a producer and importer of quality ovens and fireplaces, warrants its refractory ovens and fireplaces (herein referred to as Product) to be free from defects in materials and workmanship on the major structural Product component (dome, firebox), for a period of five (5) years from the date of shipment. Warranty may be invalidated if Product is not correctly installed, cured, operated, and maintained according to all supplied instructions.
Forno Bravo, LLC warrants its Products’ support components (floor, venting system, gas burner components, factory-installed finishes, stand, door, and accessories) to be free from defects in materials and workmanship for a period of two (2) years from the date of shipment.
QUALIFICATIONS TO THE WARRANTYThe complete Product Warranty outlined above does not apply under the following circumstances:
(1) The Product was not installed in accordance with Forno Bravo installation instructions and local building codes.
(2) The Product has been subjected to non-standard use, including burning fuels with abnormal burning characteristics including, driftwood, coal, plywood and wood products using a binder that may burn at excessive temperatures and cause damage to the Product.
(3) This Warranty does not apply to normal wear and tear.
(4) This Warranty does not apply to any cracking caused by over-firing or the failure to follow a proper curing schedule.
(5) In the event that the Listing plate has been removed, altered or obliterated.
(6) On parts that would be normally worn or replaced under normal conditions.
(7) Normal cracking due to expansion and contraction stress relief in either the dome or floor tiles.
LIMITATION ON LIABILITYIt is expressly agreed and understood that Forno Bravo’s sole obligation and purchaser’s exclusive remedy under this Warranty, under any other warranty, expressed or implied, otherwise, shall be limited to replacement, repair, or refund, as specified above, and such liability shall not include, and purchaser specifically renounces any rights to recover, special, incidental, consequential or other damages of any kind whatsoever, including, but not limited to, injuries to persons or damage to property, loss of profits or anticipated profits, or loss of use of the product.
In no event shall Forno Bravo be responsible for any incidental or consequential damages caused by defects in its products, whether such damage occurs or is discovered before or after replacement or repair, and whether or not such damage is caused by Forno Bravo’s negligence. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. The duration of any implied warranty with respect to this Product is limited to the duration of the foregoing warranty. Some states do not allow limitations on how long an implied warranty lasts, so the above may not apply to you.
INVESTIGATION OF CLAIMS AGAINST WARRANTYForno Bravo reserves the right to investigate any and all claims against this Warranty and to decide upon method of settlement.
DEALERS HAVE NO AUTHORITY TO ALTER THIS WARRANTYForno Bravo’s employees and dealers have no authority to make any warranties nor to authorize any remedies in addition to or inconsistent with those stated above.
HOW TO REGISTER A CLAIM AGAINST WARRANTYIn order for any claim under this Warranty to be valid, Forno Bravo must be notified of the claimed defect in writing or by telephone to Forno Bravo, 251 West Market Street, Salinas, CA 93901. Claims against this Warranty in writing should include the date of installation, and a description of the defect.
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Table of ContentsContained in the Crate ............................................................................................ 6
At-a-Glance Casa2G................................................................................................. 7
At-a-Glance Premio2G ............................................................................................ 9
Oven Clearances ................................................................................................... 11
Installation Elevations .......................................................................................... 12
Stand Dimensions ................................................................................................. 13
Corner Installation ................................................................................................ 14
Quick Start Guide .................................................................................................. 15
1. Foundation ........................................................................................................ 18
2. The Oven Stand ................................................................................................. 19
3. The Insulating Hearth ....................................................................................... 21
4. Set the Cooking Floor ....................................................................................... 22
5. Dome Assembly ................................................................................................. 23
6. Chimney Installation ......................................................................................... 24
7. Insulate the Oven Dome ................................................................................... 28
8. Enclosure Design Styles .................................................................................... 28
9. Igloo Enclosure .................................................................................................. 28
10. Walled Enclosures ........................................................................................... 29
11. Curing Your Oven ............................................................................................. 30
12. Wood Firing and Operation ............................................................................ 31
13. Maintenance and Cleaning ............................................................................. 31
Appendix 1. Installation Tools List ....................................................................... 33
Appendix 2. Material List ...................................................................................... 34
Appendix 3. Cucina Stand Assembly .................................................................... 35
Appendix 4. Instructions for Assembling the Gas Burner ................................... 36
Appendix 5: Oven Dimensions .............................................................................. 53
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Contained in the CrateOven dome with integral vent;
Firebrick tile oven floor and landing;
Steel door with thermometer;
Ceramic blanket dome insulating;
Ceramic board floor insulation;
High temp, waterproof mortar;
24" stainless steel, single wall chimney with rain cap for outdoor use only.
Contained in the Crate (gas version)Remote probe thermometer and gas leak detector for gas units only.
Burner, controller and regulator.
OptionsDecorative brick arch
Extra 24" single wall chimney pipe sections
DuraTechUL103 double wall chimney system
Infrared thermometer
Remote probe thermometer
Tuscan grill
Pizza peels
Oven brushes, rakes and shovels
Casa2G 80/90
Casa2G 110
Premio2G 110
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At-a-Glance Casa2GCasa2G80 Casa2G90 Casa2G100 Casa2G110
Cooking Floor 32"W x 40"D 36"W x 44"D 40"W x 48"D 44"W x 52"D
External Dimensions 36"W x 42"D x 19"H 40"W x 46"D x 19"H 44"W x 50"D x 20"H 48"W x 54"D x 20"H
Oven Opening 17"W x 10"H 17"W x 10"H 20"W x 10.5"H 20"W x 10.5"H
Vent Landing 20.5"W x 8"D 20.5"W x 8"D 23.5"W x 8"D 23.5"W x 8"D
Dome Height 15" 15" 16" 16"
Monoblock Oven Opening with Integral Vent
✓ ✓ ✓ ✓
Sealing Door Jamb ✓ ✓ ✓ ✓
Vent Opening Diameter 6" 6" 8" 8"
Chimney TypeSS Stove Pipe,
UL103HT Chimney Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney
Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney
Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney
Pipe (upgrade)
Commercial Grade, Kiln-Fired Cooking Floor
✓ ✓ ✓ ✓
Ceramic Insulation Blanket
3 x 1" 3 x 1" 3 x 1" 3 x 1"
Floor Ceramic Insulation Board
1 x 2" 1 x 2" 1 x 2" 1 x 2"
High Temp, Waterproof Mortar
25 lb. 25 lb. 50 lb. 50 lb.
24” Single Wall Stainless Steel Chimney with Cap
6" diameter 6" diameter 8" diameter 8" diameter
Steel Door with Thermometer
✓ ✓ ✓ ✓
Dome Pieces 3 3 5 7
Pizzas at a Time 2 3 5 7
Weight (without crate) 750 lb. 825 lb. 1025 lb. 1150 lb.
*All measurements in U.S.
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At-a-Glance Casa2G Gas VersionCasa2G80 Casa2G90 Casa2G100 Casa2G110
BTU Natural Gas-38,000, Liquid Propane-51,000
Natural Gas-38,000, Liquid Propane-51,000
Natural Gas-38,000, Liquid Propane-51,000
Natural Gas-38,000, Liquid Propane-51,000
Orifice Size Natural Gas: 2.75 Liquid Propane: 2.25
Natural Gas: 2.75 Liquid Propane: 2.25
Natural Gas: 2.75 Liquid Propane: 2.25
Natural Gas: 2.75 Liquid Propane: 2.25
WC Levels with burner kit
Natural Gas 5-10 WC, Liquid Propane 10-12 WC
Natural Gas 5-10 WC, Liquid Propane 10-12 WC
Natural Gas 5-10 WC, Liquid Propane 10-12 WC
Natural Gas 5-10 WC, Liquid Propane 10-12 WC
Cooking Floor 32"W x 40"D 36"W x 44"D 40"W x 48"D 44"W x 52"D
External Dimensions 36"W x 42"D x 19"H 40"W x 46"D x 19"H 44"W x 50"D x 20"H 48"W x 54"D x 20"H
Oven Opening 17"W x 10"H 17"W x 10"H 20"W x 10.5"H 20"W x 10.5"H
Vent Landing 20.5"W x 8"D 20.5"W x 8"D 23.5"W x 8"D 23.5"W x 8"D
Dome Height 15" 15" 16" 16"
Monoblock Oven Opening with Integral Vent ✓ ✓ ✓ ✓
Sealing Door Jamb ✓ ✓ ✓ ✓
Vent Opening Diameter 6" 6" 8" 8"
Chimney TypeSS Stove Pipe,
UL103HT Chimney Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney
Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney
Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney
Pipe (upgrade)
Commercial Grade, Kiln-Fired Cooking Floor ✓ ✓ ✓ ✓
Ceramic Insulation Blanket 3 x 1" 3 x 1" 3 x 1" 3 x 1"
Floor Ceramic Board Insulation 1 x 2" 1 x 2" 1 x 2" 1 x 2"
High Temp, Waterproof Mortar 25 lb. 25 lb. 50 lb. 50 lb.
24” Single Wall Stainless Steel Chimney with Cap 6" diameter 6" diameter 8" diameter 8" diameter
Steel Door with Thermometer ✓ ✓ ✓ ✓
Dome Pieces 3 3 5 7
Pizzas at a Time 2 3 5 7
Weight (without crate) 750 lb. 825 lb. 1025 lb. 1150 lb.
*All measurements in U.S.
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At-a-Glance Premio2GPremio2G 100 Premio2G 110 Premio 2G 120
Cooking Floor 40"W x 48"D 44"W x 52"D 48"W x 56"D
External Dimensions 46"W x 51"D x 21"H 50"W x 55"D x 21"H 54"W x 59"D x 21"H
Oven Opening 20”W x 10.5”H 20”W x 10.5”H 20"W x 10.5"H
Vent Landing 23.5”W x 8”D 23.5”W x 8”D 23.5"W x 8"D
Dome Height 16" 16" 16"
Monoblock Oven Opening with Integral Vent ✓ ✓ ✓
Sealing Door Jamb ✓ ✓ ✓
Vent Opening Diameter 8" 8" 8"
Chimney Type SS Stove Pipe, UL103HT Chimney Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney Pipe (upgrade)
Commercial Grade, Kiln-Fired Cooking Floor ✓ ✓ ✓
Ceramic Insulation Blanket 4 x 1" 4 x 1" 4 x 1"
Floor Ceramic Insulation Board 1 x 3" 1 x 3" 1 x 3"
High Temp, Waterproof Mortar 50 lb. 50 lb. 50 lb.
24” Single Wall Stainless Steel Chimney with Cap ✓ ✓ ✓
Steel Door with Thermometer ✓ ✓ ✓
Dome Pieces 5 7 7
Pizzas at a Time 5 7 9
Weight (without crate) 1300 lb. 1450 lb. 1600 lb.
*All measurements in U.S.
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At-a-Glance Premio2G Gas VersionPremio2G 100 Premio2G 110 Premio 2G 120
BTUs Natural Gas-38,000, Liquid Propane-51,000
Natural Gas-38,000, Liquid Propane-51,000
Natural Gas-38,000, Liquid Propane-51,000
Orifice Sizes Natural Gas: 2.75 Liquid Propane: 2.25
Natural Gas: 2.75 Liquid Propane: 2.25
Natural Gas: 2.75 Liquid Propane: 2.25
WC Levels with burner kit
Natural Gas 5-10 WC, Liquid Propane 10-12 WC
Natural Gas 5-10 WC, Liquid Propane 10-12 WC
Natural Gas 5-10 WC, Liquid Propane 10-12 WC
Cooking Floor 40"W x 48"D 44"W x 52"D 48"W x 56"D
External Dimensions 46"W x 51"D x 21"H 50"W x 55"D x 21"H 54"W x 59"D x 21"H
Oven Opening 20"W x 10.5"H 20"W x 10.5"H 20"W x 10.5"H
Vent Landing 23.5"W x 8"D 23.5"W x 8"D 23.5"W x 8"D
Dome Height 16" 16" 16"
Monoblock Oven Opening with Integral Vent ✓ ✓ ✓
Sealing Door Jamb ✓ ✓ ✓
Vent Opening Diameter 8" 8" 8"
Chimney Type SS Stove Pipe, UL103HT Chimney Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney Pipe (upgrade)
SS Stove Pipe, UL103HT Chimney Pipe (upgrade)
Commercial Grade, Kiln-Fired Cooking Floor ✓ ✓ ✓
Ceramic Insulation Blanket 4 x 1" 4 x 1" 4 x 1"
Floor Ceramic Insulation Board 1 x 3" 1 x 3" 1 x 3"
High Temp, Waterproof Mortar 50 lb. 50 lb. 50 lb.
24” Single Wall Stainless Steel Chimney with Cap ✓ ✓ ✓
Steel Door with Thermometer ✓ ✓ ✓
Dome Pieces 5 7 7
Pizzas at a Time 5 7 9
Weight (without crate) 1300 lb. 1450 lb. 1600 lb.
*All measurements in U.S.
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Oven ClearancesIt is essential to maintain clearance space between the oven components and any combustible material, such as walls and ceilings. Failure to maintain these clearances can result in fire.
Combustible Wall ClearanceThe oven must have a minimum 1" (25 mm) clearance to combustibles from all sides, and 14" (35 cm) clearance to combustibles from the top.
If building materials will contact the oven, they must be completely noncombustible. Please note that standard drywall (or sheet rock) is considered a combustible.
The area directly above the doorway and 6" (15 cm) to each side of the doorway must be covered with non-combustible material.
Non-combustible construction may contact the oven and must then maintain 1" (25 mm) clearance to combustibles.
If the space between the legs of the stand is used for wood storage, it is recommended that it be a covered container
or box to prevent the possibility of sparks or embers from making contact with the stored wood. An 8-1/2" (eight and one-half inch) (21 cm) air space clearance is required between the bottom of the oven and any wood storage container.
Floor Hearth ExtensionThe minimum floor hearth extension areas from the oven door opening to combustible floors are as follows:
☐ 30" (76 cm) to each side of the door opening
☐ 36" (91 cm) in front of the door opening
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Installation ElevationsTop Elevation
Front Elevation: Block Stand and InsulationThis example uses standard concrete blocks (CMU).
Front Elevation: Igloo
Cross Section: Igloo
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Stand DimensionsOven Exterior Dome
InsulationFloor
Insulation Hearth Width Hearth Depth
Casa2G 80 36"W x 42"D(91.44 cm x 108.68 cm) 3" (7 cm) 2" (5 cm) 46" (116 cm) 53" (134.62 cm)
Casa2G 90 40"W x 46"D(101.6 cm x 116.84 cm) 3" (7 cm) 2" (5 cm) 50" (127 cm) 57" (144.78 cm)
Casa2G 100 44"W x 50"D(111.76 cm x 127 cm) 3" (7 cm) 2" (5 cm) 54" (137.16 cm) 61" (154.94 cm)
Casa2G 110 48"W x 54"D(121.92 cm x 137.16 cm) 3" (7 cm) 2" (5 cm) 58" (147.32 cm) 65" (165.1 cm)
Premio2G 100 46"W x 51"D(116.84 cm x 129.54 cm) 4" (10 cm) 3" (7 cm) 58" (147.32 cm) 63" (160.02 cm)
Premio2G 110 50"W x 55"D(127 cm x 139.7 cm) 4" (10 cm) 3" (7 cm) 62" (157.48 cm) 67" (170.18 cm)
Premio2G 120 54"W x 59"D(137.16 cm x 149.86 cm) 4" (10 cm) 3" (7 cm) 66" (167.64 cm) 71" (180.34 cm)
The stand dimensions for your specific oven installation are based on the following formula:
Width = Oven exterior width + insulation thickness + enclosure wall thickness.
Depth = Oven exterior depth + rear insulation thickness + rear enclosure wall thickness + landing depth
The sample dimensions above are based on 2" (5 cm) upper walls and a 6" (15 cm) oven landing. Adjust your dimensions according to your specific installation.
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Corner Installation: Casa2G 80 32" (81 cm) (internal)
Casa2G 90 36" (91 cm) (internal)
Casa2G 100 40" (101 cm)(internal)
Casa2G 110 44" (111 cm)(internal)
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Quick Start GuideThe Quick Start Guide gives you a snapshot overview of the installation process.
Foundation SlabFrame and pour a standard 3 1/2" (8 cm) rebar reinforced concrete slab.
Oven StandAssembled a block stand to the appropriate hearth width.
Gas option: a minimum of 19 3/4" w x 19 3/4" h (50.1 cm w x 50.1 cm h) opening is required for air flow to burner assembly.
Concrete HearthFrame and pour a 3 1/2" (8 cm) rebar reinforced concrete hearth using Hardibacker as a permanent bottom form.
Floor InsulationCut and assemble the FB Board insulating board to fit under the oven. It can be assembled on wet or dry concrete, and does not require adhesive.
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Oven Floor AssemblyAssemble and level the cooking floor on a bed of fine sand.
Oven Dome AssemblyAssemble the oven dome and seal the outside of the oven dome seams with refractory mortar. Do not put mortar inside the joints or between the oven pieces. Seal the bottom of the dome and the oven landing to the insulation board using refractory mortar.
Chimney AssemblyCoat the bottom of the chimney with fireplace caulk and slide the chimney into the round vent opening. Seal the chimney and vent with additional fireplace caulk.For UL103 installation, screw the chimney system anchor place in place using chimney caulk to seal.
For refractory chimney installation, follow the instructions in Chapter 6 of this manual.
Cucina Stand OptionRefer to the Cucina Appendix (p. 35) for assembly.
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Oven InsulationWrap the oven in three or four layers of 1" (2.5 cm) FB Blanket (depending on the oven model). Overlap the joints.
Attach the Brick ArchAttach the optional Brick Arch using standard masons mortar.
Shape the IglooShape the Igloo with wire lathe and cover with a two coat stucco system.
For other enclosure types, refer to Chapter 9 of this manual.
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1. FoundationOverviewYour oven stand and oven chamber are installed on a concrete pad. We recommend a minimum thickness of 5 1/2 " (14 cm) for the foundation slab, however your location, soil conditions and local building ordinances will dictate the thickness required.
The slab dimensions listed below are 8" (20 cm) wider than the dimensions of your concrete block stand, providing you with 2" (5 cm) for finish material, and a 2" (5 cm) reveal on either side of the stand. The slab is also 10"(25 cm) deep, allowing for 4"(10 cm) in the back (2" (5 cm) finish and reveal), and 6" (15 cm) in front (the additional space makes a nice edge for your wood storage). The foundation slab will also be used to support forms that you will use during the hearth slab construction The finished top of the slab should be 2"-3" (5-8 cm) above ground level.
InstructionsFirst, excavate your foundation. The slab frame for a 5 1/2"(14 cm) foundation is best composed of 2" x 6" (5 x 15 cm) lumber set so the top of the form is 2-3" (5-8 cm) above ground level. The longer form boards should sit inside the shorter boards, and the completed form can be held in place by driving wooden stakes into the ground around the perimeter. Before securing everything permanently, check to make sure the form is located and faces exactly where you want it, and is level and square.
Lay a 3" (9 cm) base of pea gravel (or crushed rock), compact the rock, and cover it with a layer of 6 ml plastic sheeting to stop the slab from wicking water.
Place a sheet of wire mesh inside the foundation frame, and install a two-piece grid using 1/2" (1 cm)rebar (#4) set 4"(10 cm) and 8" (20 cm) inside the foundation frame. Tie the rebar together with tie wire, then set the wire mesh and rebar half way up
the pad (2 3/4” or 7 cm) , using either rebar stand-offs or fragments of brick.
1.1. Framed, lined, with wire mesh and rebar.
Mix and pour the concrete, and then level it. Use a 2"x 4" (5 x 10 cm) to screed and level the concrete, then finish to a smoothness that works for you as the bottom of your wood storage area. Allow the slab to cure for a day or two. Keeping it damp will help it cure better and become stronger.
1.2. The finished foundation ready to cure.
Other Considerations
Depending on where you live, you may have to excavate 18" (45 cm) or more, of topsoil to reach a stable substrate such as hard clay. If you do excavate to a depth greater than the foundation form height, you will need to add a material, such as thoroughly compacted pea gravel or crushed rock, which will allow for the drainage of water from under the concrete slab. Placing a layer of plastic sheeting over the material will help prevent it from wicking water
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from the slab too quickly, making it brittle and prone to cracking.
You may also want to install your oven as part of a larger outdoor kitchen project. Use the dimensions for the oven in conjunction with your other kitchen elements, such as counters, a grill, storage, a sink, and refrigeration. You might find it easier to form your entire kitchen at one time.
Hints and TipsUse a tiller to break up the ground before you excavate. You can rent one from Home Depot. If your ground is hard and/or dry, water it with a sprinkler for a couple of days before you start. Your site should be soft, but not muddy.
Compare both diagonal measurements of your foundation frame to ensure that your foundation will be square. Double check that your foundation really faces the exact direction you want your oven to face. Once the diagonals are of equal length, you may want to temporarily attach 2"x 4" (5 x 10 cm) lumber horizontally to form triangles at the corners and hold your form square during the pour.
The weight of concrete in the foundation can be heavy (40 80 lb. bags or more), and mixing it by hand in a wheelbarrow might use up energy and time that will serve you better later in the project. Rent a mixer from Home Depot, and ask a friend (or pay a local teenager) to help you mix and pour the slab.
There are also mix-on-your-site trucks that come and just make as much concrete as you need on site, so you might want to price this option if available in your area.
Check with your local equipment rental company for a 1-yard mixer that you can tow behind a standard pickup truck.
If your building site is far from your street or curb, you can hire a concrete pump to shoot the concrete where you want it. The pump rental is typically a different company from the concrete delivery truck.
2. The Oven StandOverviewThe oven stand is typically constructed using standard 8"x 8"x 16" (20 x 20 x 40 cm) concrete masonry units (CMU), though it can also be made from brick, metal, or formed concrete.
InstructionsBuild a block stand comprised of four courses using standard 8"x 8"x 16" (20 x 20 x 40 cm) and 8"x 8"x 8" (20 x 20 x 20 cm) concrete blocks. The first three courses of the block stand form a three-sided U, leaving an opening in the oven front that provides access for wood storage. The fourth course of blocks spans the opening at the front of the U, by resting on two pieces of 2"x 2"x 3/8" (50 x 50 x 9.5 mm) angle iron.
Using a chalk line, mark the layout of your block stand directly on the foundation slab. Make sure that it faces exactly where you want your oven opening to face. Then, lay your first course of blocks directly on your slab. Use pre-mixed mortar where necessary to ensure that the first course of blocks is level, front and back, side to side, and on the diagonals.
Take your time with getting the first course set correctly, because it will be increasingly difficult to correct problems later.
2.1. Carefully lay out the first course of blocks.
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In the following courses, stagger your blocks using either 8"x 8"x 8" (20 x 20 x 20 cm) blocks, or cut blocks, to ensure that the joints are offset. Lay the next two courses, for a total of three.
After you have laid your first three courses, set your two pieces of 2"x 2" (5 x 5 cm) angle iron across the opening between the two legs of the U shape. Note that the back piece of angle iron must be cut to allow clearance for the rest of the top course of blocks.
2.2. Cut the back angle iron to leave room for blocks.
Grind, or cut, 3/8" (9.5 mm) from the edges of each block that rests on the angle iron, so that they lie flush with the rest of the fourth course. Finish laying the rest of the fourth course of blocks.
2.3. The finished stand.
After you have completely assembled the block stand, check that the walls are square, level and plumb. Drop a section of 1/2" (12.7 mm) rebar in every other core, and fill those cores with concrete.
Gas option: a minimum of 19 3/4" w x 19 3/4" h (50.1 cm w x 50.1 cm h) opening is required for air flow to burner assembly.
VariationsVariations include round stands, corner ovens, oven with an attached outdoor kitchen, pre-cast lintels, and metal stands.
2.4. Custom metal stand with stud frame.
Tips and HintsWhen selecting the direction your oven will face, consider making sure that your opening does not face possible winds, which might disrupt your cooking and fire management.
We also recommend dry stacking your blocks, then filling every other core (or the corners) with concrete. It’s a lot faster, and sturdier as well. Block the cores that you have not filled with your empty concrete bag to stop your hearth concrete from spilling into the holes.
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3. The Insulating HearthOverviewYour oven sits on a two-layer hearth, comprised of an insulating layer that rests on top of a 3 1/2" (8 cm) concrete slab. The FB Board insulation is included with the oven, is easy to install and very efficient at holding heat inside your oven. If gas burner is being installed, there has to be a hole planned in both the concrete slab and board insulation for the burner sleeve.
Instructions1. Using 2"x 4" (5 x 10 cm) lumber build the frame
for the bottom of the form. The frame should be roughly 3/8" (9.5 mm) smaller than the width and depth of your block stand, so that it can be easily removed after the hearth has cured.
2. Cut (12) lengths of 2"x 4" (5 x 10 cm) that will serve as the legs that hold the form in place. Use 1/4" (6.8 mm) shims to accurately set the top of the frame. The top of the 2"x 4" (5 x 10 cm) frame should be about 3/4" (19 mm)below the top of the stand (to allow for the 1/2" (12.7 mm) Hardibacker form bottom and shims).
3.1. The form bottom ready for the Hardibacker.
3. Build the sides of the form using either 2"x 4" (5 x 10 cm) or 2"x 8"(5 x 20 cm) lumber to fit around the block stand edges. The form sides will need to be supported by 2"x 4" (5 x 10 cm) legs and shims.
3.2 Form sides held in place with 2"x 4" supports.
4. Cut the sheets of 1/2" (12.7 mm) Hardibacker to fit inside the wood form and lay on top of the block stand. Set two 2"x 4" (5 x 10 cm) legs supporting a 2"x 4" (5 x 10 cm) on its side directly under the joint, which will support the weight of the wet hearth while it is curing.
3.3. Hardibacker and form set in place.
5. Build a grid of 1/2" (12.7 mm) rebar slightly shorter than the external dimension of the wood forms, on 12" (30 cm) centers, starting 6" (15 cm) in from the edges of the form, set half-way up the 3 1/2" (8 cm) concrete layer (about 1 3/4" (4 cm)).
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3.4 Rebar set in center of the concrete pad.
6. Pour 3 1/2" (8 cm) of standard concrete and allow for it to start curing before adding the FB Board. You do not want to install FB Board on wet concrete, as it will wick up water
3.5 Structural layer waiting on insulating layer.
7. Cut and place the FB Board insulation, making sure the insulation and the oven face straight forward and that the front of the oven is exactly where you want it.
3.6 FB Board set in place.
4. Set the Cooking FloorOverviewMeasure your hearth to ensure that you are centering your oven left and right on the hearth. How far back you set the cooking surface will depend on the size and material you are using for the oven landing in front of the oven opening. Do a trial layout using your oven landing material and your oven floor. This will help you place your oven to the correct depth on the hearth slab.
InstructionsSpread a 3/8" (9.5 mm) layer of fine sand or high temperature refractory mortar using a notched trowel. Lay your cooking surface in place, butting the joints tightly together. Check for level. This is your true cooking surface, so it is vital that it is completely level in all directions. Check again that the oven “faces” straight forward. IMPORTANT: do not fill in side walls between floor and inner dome with mortar. Gap is by design to allow for thermal expansion and contraction during oven use.
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4.1. Set the cooking floor on a thin bed of sand.
4.2. Set the vent landing level with the cooking floor.
5. Dome AssemblyOverviewThe dome and vent pieces make up the oven cooking chamber and ventilation system. The oven rests on the FB Board insulation and encloses the cooking floor.
InstructionsMakes sure to dampen the oven pieces with a sponge before applying the high heat mortar included with the oven.
Only apply mortar on the outside of the oven dome pieces, not in between the pieces, otherwise thermal expansion and contraction will cause the mortar to crack and fall apart.Set your oven dome pieces around the oven floor, taking care to ensure that each piece lies flat on the insulating hearth and lines up squarely with the other dome pieces. Push the pieces together BEFORE you apply the mortar. Each dome piece is designed to have no less than 1/16" (1.5 mm) gap and no more than 1/2" (12.7 cm) gap between joint fittings with 1/4" (6.3 mm)being ideal.
5.1. Line up the dome pieces.
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5.2. Seal the outside of the oven dome joints.
Seal the outside of the oven dome joints with a 2" w x 3/4" h (50 mm x 19 mm) band of high temp mortar.
5.3. Dome assembly.
Seal the intersection between the oven dome and vent and the insulating board with a 2"w x 3/4"h (50 mm x 19 mm) band of high heat mortar.
The oven has the option of a decorative brick vent arch. The arch attaches to the front of the oven dome body and vent assembly. A custom, site-built arch can also be used, and can be constructed from virtually any non-combustible material.
You do not need to coat the outside of the oven dome with additional mortar. The oven dome is
made using a high density castable refractory material that provides excellent heat hold capacity.
6. Chimney InstallationOverviewYour oven can be attached to one of three types of chimney system: the single wall stainless steel chimney supplied with the oven, a UL103HT Listed chimney system, or a refractory chimney flue liner. DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE. DOING SO MAY RESULT IN FIRE.
The table below outlines the internal dimension of the chimney system recommended for each oven size.
Oven Size Chimney Internal Diameter
Casa2G80/90 6" (15 cm)Casa2G/ Premio2G 100/110 8" (20 cm)
Premio2G120 8" (20 cm)
Single Wall Chimney for Outdoor InstallationEach oven contains a 24" (60 cm)section of single wall stainless steel pipe with an anchor plate and rain cap, intended for outdoor installations. Additional 24" (60 cm)sections of pipe can be added to meet specific installation requirements.
Do not use single wall chimney pipe on indoor installation.
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6.1 Casa2G with single wall stainless steel chimney.
UL103HT for Outdoor and Indoor InstallationThe DuraTech chimney system is a UL103HT Listed for indoor and outdoor installation for solid fuel appliances, including Forno Bravo ovens. The system specifies a clearance of at least 2" (5 cm) between the chimney and any combustible materials, and a height of 24" (60 cm) above any combustible material within 10' (304 cm). Consult the chimney manufacturer’s installation guide for complete details.
6.2. The DuraTech system.
The Duratech system includes an anchor plate, angle sets for chimney offsets, chimney pipe of various lengths, strapping and a spark arrestor.
Steel Chimney InstallationAlways follow the manufacturer’s instruction for proper installation and clearances from combustible materials, and follow all relevant local building and fire codes.
To install the anchor plate you need to seal the anchor plate to the vent using the mortar provided with the oven, and hold the anchor plate in place using 3/16" x 1 1/4" (4.76 x 31.75 mm) Tapcon concrete screws. Pre-drill 5/32" (3.96 mm)holes using a masonry drill bit, then screw the anchor plate in place.
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6.3. Pre-drill 5/32” holes to line up with the anchor plate.
6.4. Apply a bead of refractory mortar.
6.5. Screw the anchor plate in place.
6.6. Check for level.
Masonry ChimneyFor indoor installations, the minimum air space clearance between interior masonry chimneys and combustible materials shall be 2" (5 cm). Any chimney with at least one interior wall shall be treated as interior. All spaces between chimneys and floors or ceilings through which chimneys pass shall be fire stopped with non-combustible material. The fire stopping of spaces between chimneys and wood joists, beams or headers shall be galvanized steel not less thinner than 26 gage in thickness or non combustible sheet material not more thicker than 1/2" (12.4 mm).
If it is necessary to pass through combustible walls to connect the oven to a chimney liner, the following clearances must be maintained.
Method A. 12" (30 cm) Clearance to Combustible Wall Member: Using a minimum thickness 3.5" (8 cm) brick and a 5/8" (15.9 mm) minimum wall thickness clay liner, construct a wall pass-through. The clay liner must conform to ASTM C315 (Standard Specification for Clay Fire Linings) or its equivalent. Keep a minimum of 12" (30 cm) of brick masonry between the clay liner and wall combustibles. The clay liner shall run from the brick masonry outer surface to the inner surface of the chimney flue liner but not past the inner surface. Firmly grout or cement the clay liner in place to the chimney flue liner.
Method B. 9" (22.86 cm) Clearance to Combustible Wall Member: Using a 6" (15 cm) inside diameter, listed factory-built Solid-Pak chimney section with
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insulation of 1" (25.4 mm) or more, build a wall pass-through with a minimum 9” (22.86 cm) air space between the outer wall of the chimney length and wall combustibles. Use sheet metal supports fastened securely to wall surfaces on all sides, to maintain the 9" (22.86 cm) air space. When fastening supports to chimney length, do not penetrate the chimney liner (the inside wall of the Solid-Pak chimney). The inner end of the Solid-Pak chimney section shall be flush with the inside of the masonry chimney flue, and sealed with a non-water soluble refractory cement. Use this cement to also seal to the brick masonry penetration.
Method C. 6" (15 cm) Clearance to Combustible Wall Member: Starting with a minimum 24 gage (.024" [.61 mm]) 6" (15 cm) metal chimney connector, and a minimum 24 gage ventilated wall thimble which has two air channels of 1" (25.4 mm) each, construct a wall pass-through. There shall be a minimum 6" (15 cm) separation area containing fiberglass insulation, from the outer surface of the wall thimble to wall combustibles. Support the wall thimble, and cover its opening with a 24-gage minimum sheet metal support. Maintain the 6" (152.4 mm) space. There should also be a support sized to fit and hold the metal chimney connector. See that the supports are fastened securely to wall surfaces on all sides. Make sure fasteners used to secure the metal chimney connector do not penetrate chimney flue liner.
Method D. 2" (5 cm) Clearance to Combustible Wall Member: Start with a Solid-Pak listed factory built chimney section at least 12" (30 cm) long, with insulation of 1" (25.4 mm) or more, and an inside diameter of 8" (2 inches [5 cm] larger than the 6" [15 cm] chimney connector). Use this as a pass-through for a minimum 24-gage single wall steel chimney connector. Keep Solid-Pak section concentric with and spaced 1" (25.4 mm) off the chimney connector by way of sheet metal support plates at both ends of chimney section. Cover opening with and support chimney section on both sides with 24 gage minimum sheet metal supports. See that the supports are fastened securely to wall surfaces on all sides. Make sure fasteners used to secure chimney flue liner.
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7. Insulate the Oven DomeEach oven comes with enough ceramic insulation for 3" (7 cm) on Casa series or 4" (10 cm) for Premio series pizza ovens. Be sure to fully insulate your oven to where the outside of the oven enclosure will remain cool to the touch while the oven reaches temperatures in excess of 900°F.
7.1. FB Blanket inside an Igloo frame.
InstructionsCeramic fiber blanket insulation such as FB Blanket is easy to work with, and is easy to cut and shape. Always use a mask and gloves when working with any ceramic insulation. Take care to overlap any joints. Optionally, you can hold the insulation in place with a metal band or wire mesh.
8. Enclosure Design StylesOverviewThe oven enclosure must be sealed to protect your oven and its insulation from water. It can be constructed from concrete block, rebar and stucco mesh, metal stud and concrete board or free standing brick or stone. The style of the enclosure is up to you, your imagination, and the availability of local materials.
A MAJOR CAUSE OF OVEN-RELATED FIRED IS FAILURE TO MAINTAIN REQUIRED CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.For design ideas, visit the Forno Bravo photo gallery or the Forno Bravo forum.
9. Igloo EnclosureOverviewThe Igloo is a traditional Italian and Mediterranean pizza oven design style where the enclosure follows the basic lines of the oven dome and chimney—thus the Igloo.
InstructionsThere are two ways of making the Igloo shape. First, you can create the Igloo using stucco lathe and insulating concrete. The insulating concrete is then covered with a thin finish coat of waterproof stucco.
Second, the Igloo shape can be created with rebar and stucco lathe, separately from the dome, as shown in graphic 9.1. Drill 1/4" (6.3 mm) holes around the perimeter of the oven hearth, the distance you want away from the exterior of your oven, to accommodate your insulation thickness. Insert pieces of pencil rebar in the holes, and bend them to the desired Igloo shape. Cover the pencil rebar with stucco mesh, and secure it in place with concrete tie wire to make the Igloo frame solid.
Cover the entire structure with a 1/2"-3/4" (12.7 -19 mm) undercoat of stucco, followed by a finish stucco coat to the style you prefer. Finally, seal the entire oven with a weatherproof stucco coat or paint.
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9.1 Rebar and lathe shape the Igloo.
10. Walled EnclosuresOverviewThe Gabled House, or walled enclosure, is one of the most traditional ways to finish a brick oven. There are examples of these ovens throughout the Italian countryside.
The basic process for finishing your oven this way is straightforward. Construct walls around your oven using metal studs to a height of at least 6" higher than the top of your insulated oven dome. Face the metal studs with concrete board, and finish the exterior of the oven with stucco, brick, or stone. The roof design is up to the builder, and it can be finished with stone, clay tile or modern composite tile.
DO NOT USE WOOD or PLYWOOD TO FRAME YOUR OVEN ENCLOSURE. USE METAL STUDS AND NON COMBUSTIBLE BACKER BOARD.
InstructionsUsing traditional partition wall building techniques, build a wall using a single metal stud lying flat as a bottom plate, and two metal studs lying flat as the top plates for each wall. Attach the bottom plate to the concrete hearth slab using concrete screws. Set metal studs every 16" (40 cm) in the body of the wall to support the concrete board.
Interlock the top two metal stud top plates at each corner to give the structure more strength. Set two vertical studs at each corner for a larger face to attach the concrete board, and to give the structure more strength.
The Oven Opening Set the location of the front wall of the oven enclosure so that the brick arch at the oven opening projects forward by a couple of inches. Set one horizontal stud at the top of the arch, and set two additional studs at a 45-degree angle on the sides of the arch to provide support for the concrete board.
FinishAttach your concrete board using metal stud screws. The gap between the oven and the enclosure walls is filled with FB Blanket.
10.1. The basic walled enclosure.
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Tips and TechniquesBuild your walled enclosure the same way you would build a partition wall using wood studs. Set the vertical studs on 15" (38 cm) centers, and always center your concrete board seams directly on your vertical studs.
Use the flat head screws design specifically for attaching concrete board to metal studs, as they do a good job of drilling into the metal studs, and leave a flat surface that can be easily finished with stucco or stone.
11. Curing Your OvenIt is important at this point that you cure your oven slowly, by building a series of five increasingly larger fires, starting with a low temperature. If you begin building large fires in your oven right way, you will compromise your oven’s longevity and ability to cook well, and cause damage, including cracking.
After you have installed your oven, there is still a great deal of moisture in the mortars, hearth concrete, vermiculite, and the oven chamber and vent. Each of these oven components was recently produced using an air-drying, water-based process. Simply letting the oven stand for a week does not “cure” the moisture out of them oven.
Before you start the curing process, let the complete oven sit for one week. Then, start a series of low and growing fires, using the analog temperature gauge provided in the oven door/frame. The temperature gauge reads the oven’s air temperature. For a more accurate temperature reading of the oven refractory surfaces, which can be use for many types of cooking, you can use the optional Digital Infrared Thermometer, which can be purchased in the Forno Bravo Store.
Day 1. Maintain a fire temperature of 300ºF throughout the day and as long as possible into the evening.
Day 2. Repeat at 350ºF.
Important Note. While it is difficult to maintain consistent, low temperature fires, it is critical for proper curing that you do not go above these temperatures during the first two days.Day 3. Repeat at 400ºF.
Day 4. Repeat at 450ºF.
Day 5. Repeat at 500ºF.
Close the oven door every evening to preserve dryness and heat.
For additional information on curing visit www.fornobravo.com/pompeii-oven/curing/
Important NotesUse solid wood fuels only. DO NOT use charcoal, pressure treated lumber, chipped wood products, sappy wood such as pine, laminated wood or any material other than dry medium or hard firewood.
Do not use products not specified for use with this oven.DO NOT USE liquid fuel (firelighter fluid, gasoline, lantern oil, kerosene or similar liquids) to start or maintain a fire.
Never use water to lower temperature inside the oven, or to extinguish the fire.
There must be a period of time between completing the masonry work and beginning the actual firing cure. Longer is better than shorter, particularly for the actual dome cement. The cement and mortar must cure first and this process is actually improved by keeping the cement moist and not letting it dry out.
Also, using a space heater can help, but only so far. It is not an alternative to fire curing. We tested a space heater in an assembled Forno Bravo precast oven for two days, then quickly heated the oven up, (don’t do this at home -- it was an experiment to see what would happen to an oven that we have here) and we found
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that we created a very large amount of steam from the oven, mortars and vermiculite, which went on for hours and hours.
12. Wood Firing and Operation
Oven bricks are intended for direct contact with bread and/or pizza products only. All other food products must not come into contact with brick surface but should be contained within approved cookware.
Start your fire using a taste-free, odor-free fire starter and dry kindling. Build your fire up slowly, adding wood to the back and sides as the fire grows.
Continue to add wood until the oven reaches the desired temperature. Then, move the fire to one side and brush the oven floor. Only use a copper brush, and do not use steel wire brushes, natural fiber brushes or wet clothes to clean the oven floor.
The fire must be built directly on the oven floor. DO NOT elevate the fire.
You can monitor your oven temperature using the analog oven air temperature gauge provided with the oven, or with an optional Digital Infrared Thermometer.
DO NOT over fire your oven, or build a fire where flame exits the oven door opening.
BEWARE of very high temperatures in the oven and use long oven gloves and mitts to handle pots and tools. DO NOT put unprotected hands or arms inside oven while it is lit.
BEWARE of flying sparks from mouth of oven. Ensure that no combustible materials are within range of oven at any time.
DO NOT close the oven door fully while a wood fire is in the chamber. Closing the door fully will cut off
oxygen to the wood fire, causing the fire to erupt suddenly when the door is removed.
DO NOT use the oven door while gas is turned on, pilot is lit or gas fire is in chamber.
When wood fire is completely out and gas is turned off, you can fully close your oven door to conserve heat for the next use of the oven.
Never use gasoline, gasoline-type lantern fuel, kerosene, charcoal lighter fluid, or similar liquids to start or “freshen up” a fire in the oven. Keep all such liquids well away from the oven when in use.
Keep the oven door opening free of all combustible materials when the oven is in operation.
Disposal of Ashes. Ashes should be placed in a metal container with a tight-fitting lid. The closed container of ashes should be placed on a non-combustible floor, or on the ground, well away from all combustible materials pending disposal. When the ashes are disposed by burial in soil, or otherwise locally dispersed, they should be retained in the closed container until all cinders have thoroughly cooled.
Wood can be stacked in the area under the oven hearth.
For additional information on wood, visit www.fornobravo.com/tech-resources/choosing-the-right-wood/
13. Maintenance and Cleaning
The oven can be inspected through the door opening. Allow the oven to completely cool before inspecting the vent and chimney pipe for creosote build up.
Have your chimney cleaned by a professional chimney sweep if you have doubts about your ability to clean it. Use a plastic, wood, or steel brush. Do not
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use a brush that will scratch the stainless steel liner of your chimney. Scrub the spark arrestor with a wire brush.
To remove the Chimney Cap for cleaning, either twist counter-clockwise to remove the entire cap, or unscrew the four (4) screws that attach the cap’s support legs to the cap base. The Tee Cleanout Cap can be removed by turning counter-clockwise. Be sure to replace Tee Cleanout Cap when you are finished cleaning the chimney.
Creosote – Formation and need for removal. When wood is burned slowly, it produces tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense in a relatively cook oven flue and exhaust hood of a slow burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire.
The oven flue should be inspected at least twice a year to determine when creosote buildup has occurred.
When creosote has accumulated, it should be removed to reduce risk of fire.
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Appendix 1. Installation Tools ListTools☐ A circular saw with three blades: general-purpose wood,
metal and diamond masonry. The diamond masonry blade costs more, but last longer and cuts quickly.
☐ A hammer.
☐ A rubber mallet.
☐ 2'-3' level. (60 cm - 90 cm)
☐ Grinder (optional). You can use the grinder to cut rebar, wire, and concrete block. It will save you time from not having to frequently change blades on your circular saw.
☐ A chalk line.
☐ A builder’s pencil.
☐ A notched tile trowel for setting the cooking floor.
☐ Goggles and a dust mask.
☐ A mixing tub.
☐ A hoe for mixing.
☐ A square-edged transfer shovels.
☐ A tamper.
☐ Concrete mixer (optional). You can rent one.
☐ A bucket, scrub brush and sponge for clean up.
☐ A garden sprayer to keep your masonry damp.
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Appendix 2. Material ListPlease calculate your exact requirements depending on your oven size and enclosure design.
80cm/32" or 90cm/36" OvenFoundation☐ (30) 80 lb. bags of Ready-Mix concrete☐ (8) 1/2" x 10'(12.7 mm x 304 cm) rebar, (4) cut to 80" (203
cm);(4) cut to 94" (238 cm)☐ (4) 2"x 6"x 8' (5 x 15 x 243 cm) studs, (2) cut to 83" (210
cm);(2) cut to 94" (238 cm)☐ (48) Sq ft (14.6 sq m)of wire mesh☐ (12) Rebar stand-offs☐ (104) Sq ft (31.6 sq m) of 6 mil plastic sheeting☐ Handful of plastic zip-ties, or ball of tie wire☐ 1/2 cu yd of gravel☐ (1) Box 2 1/2" (6.3 cm) framing nails
Block Stand☐ (50) 8"x 8"x 16" (20 x 20 x 40 cm) blocks, (12) of which
are cut to 8"x 8"x 12" (20 x 20 x 50 cm) ☐ (5) 8"x 8"x 8" (20 x 20 x 20 cm) blocks☐ (3) 1/2" x 10' 1/2" (12.7mm x 26.67cm) rebar, each cut
into (3) 40" (101 cm) sections to fill nine block cores☐ (14) 80 lb. bags concrete for filling every other core☐ (2) 1.5"x 1.5"x 56" (3.8 x 3.8 x 142 cm) angle iron (for
front span)☐ (3) 60 lb. bag mortar (to level first course of blocks)
Concrete Hearth☐ (2) 4'x 8'x 3/4" (121 x 243 x 22 cm)sheets of plywood or
particle board☐ (4) 2"x 4"x 8' (5 x 10 x 243 cm)wood studs☐ (4) 2"x 6"x 8' (5 x 15 x 243 cm) wood studs☐ (1) Box shims (or make your own from scrap wood)☐ The rest of the 2 1/2" (6.3 cm) framing nails☐ (12) 1/2" x 10' (12.7mm x 304 cm) rebar, (6) cut to 72"
(182 cm); (6) cut to 84" (213 cm)☐ (17) 80 lb. bags of pre-mixed concrete
100cm/40", 110cm/44" or 120cm/48" OvenFoundation☐ (46) 80 lb. bags of Ready-Mix concrete☐ (8) 1/2" x 10'(12.7 mm x 304 cm) rebar, (4) cut to 80" (203
cm);(4) cut to 94" (238 cm)☐ (4) 2"x 6"x 8' (5 x 15 x 243 cm) studs, two cut to 83" (210
cm); two cut to 94" (238 cm)☐ (48) Sq ft (14.6 sq m)of wire mesh☐ (12) Rebar stand-offs☐ (104) Sq ft (31.6 sq m)of 6 mil plastic sheeting☐ Handful of plastic zip-ties, or ball of tie wire☐ 1/2 cu yd of gravel☐ (1) Box 2 1/2" (6.3 cm)framing nails
Block Stand☐ (63) 8" x 8"x 16" (20 x 20 x 40 cm) blocks, (12) of which
are cut to 8"x 8"x 12" (20 x 20 x 50 cm) ☐ (10) 8"x 8"x 8" (20 x 20 x 20 cm) blocks☐ (3) 1/2" x 10' (12.7mm x 26.67cm) rebar, each cut into
three 40" (101 cm) sections to fill nine block cores☐ (14) 80 lb. bags concrete for filling every other core☐ (2) 1.5"x 1.5"x 56" (3.8 x 3.8 x 142 cm) angle iron (for
front span)☐ (3) 60 lb. bags mortar (to level first course of blocks, if
needed)
Concrete Hearth☐ (2) 4' x 8'x 3/4" (121 x 243 x 22 cm) sheets of plywood or
particle board☐ (4) 2"x 4"x 8' (5 x 10 x 243 cm) wood studs☐ (4) 2"x 6"x 8' (5 x 15 x 243 cm) wood studs☐ (1) Box shims (or make your own from scrap wood)☐ The rest of the 2 1/2" (6.3 cm) framing nails☐ (12) 1/2" x 10' (12.7mm x 304 cm) rebar, (6) cut to 72"
(182 cm); (6) cut to 84" (213 cm)☐ (30) 80 lb. bags of pre-mixed concrete
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Appendix 3. Cucina Stand AssemblyThe Cucina stand is an optional modular metal stand frame for creating a “built-in” look for the Forno Bravo residential ovens. The stand consists of a metal stand frame and hearth tray, along with pre-cut and pre-drilled backer board panels that face the outside and inside of the stand and form the bottom of the hearth tray. The stand is designed to hold a customer-installed concrete hearth and decorative finish, such as stucco, stone or brick.
Assembly Instructions1. Bolt the metal frame together and set it in place.
2. Screw the backer panels to the outside of the frame. Do not worry if there are gaps between the panels. The stand will be covered with a decorative finish.
3. Lay the top tray panel into the hearth tray and support it with a customer supplied support built using 2" x 4" (5 cm x 10cm)lumber. The support will hold the tray panel and concrete in place while the wet concrete is curing. Cut the 2" x 4" (5 cm x 10cm) lumber to make a “T” under the panel, where to top of the support touches the bottom of the panel.
4. Place a grid of 1/4" (6.3 mm)rebar running in both directions every 10" (304 cm), in the center of the tray (equal amounts of concrete above and below the rebar grid.
5. Mix and pour standard pre-mix concrete to fill the tray, and leave it to cure for 24 hours.
6. Remove the support.
7. Place the oven on top of the concrete hearth.
For additional information, watch the installation video.
Do not place an assembled Forno Bravo oven inside the stand tray. The stand is not designed to accurately fit the size of any assembled oven and you will damage the oven enclosure if you try to make it fit. Pour a concrete hearth and place the assembled oven on top of the cured concrete.
Gas option: a minimum of 19 3/4" w x 19 3/4" h (50.1 cm w x 50.1 cm h) opening is required for air flow to burner assembly.
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Appendix 4: Instructions for Assembling the Gas BurnerGas Specifications (gas models)The Forno Bravo Casa2G and Premio2G Series Gas ovens are equipped with a 3/4" NPT gas connection. Have a licensed gas installer provide the hook-up and test all fittings and pipe connections for leaks. Use approved gas leak detectors (soap solutions or equivalent) over and around the fittings and pipe connections.
DO NOT USE FLAME TO TEST FOR LEAKS!
The burner manifold pressures have been adjusted and tested at the factory. A variety of factors can influence these pressures, so be sure to test the individual burner manifold pressures and adjust the valves as necessary to achieve the required pressures. Note: The gas valves are shipped in the 'on' position.
Gas Supply PressureNatural Gas: 5 to 10 inches WC
Liquid Propane: 10 to 12 inches WC
The gas supply must be capable of providing at least 51,000 BTU's at listed pressures.
Forno Bravo recommends that the appliance’s individual shutoff valve (supplied by others) be left readily accessible. Forno Bravo also recommends that inspection and maintenance of the burners and gas piping connections of this appliance be performed at regularly scheduled intervals and only by professional gas appliance service agencies.
Gas Code Limitations The installation of this appliance must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1/NFPA 54, the Natural Gas installation Code CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2, as applicable, including:
The appliance and its individual shutoff valve (supplied by others) must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).
The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve (supplied by others) during any pressure testing of the gas supply piping system at test pressure, equal to or less than 1/2 psi (3.45 kPa).
WARNING: If pilot light goes out, use gas leak detector to check for gas build up before reigniting.
To install the burner, proceed as follows:The natural gas/liquid propane supply must be delivered through a galvanized pipe Ø 1/2" (12.7 mm) or equivalent copper pipe, located at the burner inlet hole, 2" (5 cm) from the ground. Install the gas shut-off valve in a suitable position up-line.
Remember to clean the flue carefully in order to free it from any ashes generated by the combustion of the wood.
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Gas Burner Assembly Parts
1. Burner Body 2. Mounting Sleeve 3. Remote Thermometer4. Gas Leak Detector5. Regulator and Hose (Liquid Propane Only)6. Ignition Control Box
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2
1
43
5
6
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Assembly Instructions for Drago Burner
For the burner to work properly, the external walls of the oven support frame should be closed on all sides.It is necessary to create an air intake opening, measuring at least 20" x 20 " (500 mm x 500 mm), located underneath the oven door/opening, as shown in the diagrams above. The reason for this is that the air must be taken from the same environment in which the oven chamber opens.
Outdoor Installation
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FIXING FLANGE P1 TO THE OVENThe flange with tube (photo 1) must be fixed under the oven with the two burner fixing stud bolts at 90° to the oven opening (photo 2).The stud bolt welded in the center must always be positioned towards the bottom of the oven (photo 3).
Photo 1
Photo 2
Photo 3
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To install the burner, carry out the following operations:
Fix the flange with tube made to measure for the thickness of the oven floor to the oven, bearing in mind that it must protrude from the baking floor by about 1" (2 cm) (photos 1 and 2).
Photo 1
Photo 2
Position the burner body in the flange seat and fix it with two nuts 8 MA, taking care to insert a spacer to allow entry of secondary air (photo 3).
Photo 3
Secure the valve control box (photo 4) under the oven opening so that it is easily accessible (photo 5).
Photo 4
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Photo 5
Make all the connections from the valve (photo 6) to the burner, as follows:
Photo 6 A. Arrival of gas to the pipe; a type approved flexible
gas pipe Ø 1/2" (12.7mm) can be used.B. Outlet of copper pipe Ø 6 that carries gas to the
pilot flame.C. Thermocouple inlet; be careful not to over tighten
the nut.D. Outlet of copper pipe Ø 12 that carries gas to the
main burner.
Insert the burner ignition cable in its insulator (photos 7-8).
Photo 7
Photo 8
Vent the pipe and check that it is completely airtight.
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IDENTIFICATION OF THE BURNERThe identification plate shown below has been affixed to the burner described in this manual.
This plate may never be removed and must always be kept in legible condition. If it gets damaged, a replacement must be requested from the company AVANZINI BRUCIATORI s.r.l.. The burner cannot be sold without the plate.
Modello: Model N. di matricola: Registration Number Tipo di gas: Type Of Gas Anno di costruzione: Year Of Manufacture Potenza termica: Thermic Power Categoria: Category Paesi: Countries Pressione gas: Gas Pressure
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TECHNICAL SPECIFICATIONSP1 Plus Technical Specifications for Natural Gas
MODELTHERMAL CAPACITY GAS PRESSURE GAS VOLUME GAS
CONNECTION WEIGHT
in Kw in Kcal/h in mbar in Nm3/h in INCHES in KGMin. Max. Min. Max. Min. Max. Min. Max.
DRAGO P1 Plus
11 24 9.460 20.640 10 25 1,16 2,54 1/2 5
Standard natural gas nozzle bore Ø 2.75.The pressure of the gas when the burner is lit must be 13 ~ 20 mbar.Natural gas regulator must be supplied by local certified installer.
P1 Plus Technical Specifications for Liquid Propane Gas
MODELTHERMAL CAPACITY GAS PRESSURE GAS VOLUME GAS
CONNECTION WEIGHT
in Kw in Kcal/h in mbar in Nm3/h in INCHES in KGMin. Max. Min. Max. Min. Max. Min. Max.
DRAGO P1 Plus
11 24 9.460 20.640 25 35 0,79 1,72 1/2 5
Standard Liquid Propane Gas nozzle bore Ø 2.25.The pressure of the gas when the burner is lit must be 30 ~ 35 mbar.
Gas orifice sizes must not be changed without contacting manufacturer, manufacturer's representative or local service representative. Changing gas orifice sizes can present fire and carbon monoxide poisoning hazards if not done correctly. Natural Gas Orifice Size = 2.75Liquid Propane Orifice Size = 2.25
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BURNER LIGHTINGIt is important that the oven door be OPEN both when turning the burner on and all the time is burner is running.
IMPORTANT!!!The door must be closed only AFTER the burner has been turned off.This is because the open door creates the necessary draft for the chimney, and allows in the secondary air necessary for the burner.
NO! YES!
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BURNER’S IGNITION AND ADJUSTMENTTo turn on the pilot flame the knob must be pressed and turned counterclockwise to the position N.1 (star). Keep the knob pressed (which enables exit of the gas from the pilot unit) together with the piezoelectric button to spark ignition, and ignite the pilot flame (photo 9).
Photo 9
The first ignition may take extra time for all the air inside the copper pipe Ø 6 supplying the pilot unit to come out. Continue to hold the ignition until all the three flames of the head of the pilot are on, for a correct ignition of the main burner (photo 10).
Photo 10
Press and rotate clock wise the knob and position it on the high flame position N.2 (large flame) (photo 11).
Photo11
WARNING: If pilot light goes out, use gas leak detectore to check for gas build up before reigniting (photo 12).
Photo12
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Remove the knob and adjust the height of the high flame by adjusting the screw, as shown in photos 13-14, usually the right capacity is obtained when the flame reaches the oven’s dome center.
Photo 13
Photo 14
Put the knob in place and turn it counterclockwise to the low flame position (photo 15).
Photo 15
Take out the knob and adjust the height of the low flame by turning the screw as shown in photo 16; it must be about half the height of the high flame.(In any case, when on low flame, the oven temperature must never rise, but be maintained)
Photo 16
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Insert the knob again. The low flame and the high flame are pre-adjusted and the heat demand can be changed with the knob according to the product to be baked.To turn the main burner’s flame off and leave the pilot only on, position the knob on the star (photo 17).
Photo 17
To turn the main burner and the pilot flame off completely the knob must be positioned on the black point (photo 18).The flame must be soft, silent and yellow-colored, but it must not stain the dome of the oven. To obtain it, it is necessary to regulate the air intake: the shutter should be in position n. 2 for natural gas, in position n. 3 for liquid propane. (photo 18).
Photo 18
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Curing Your Gas OvenForno Bravo recommends curing the oven with wood, not gas, due to the gas burner not allowing a low enough flame setting during the cure process. Direct flame touching the dome prior to the oven being cured properly can result in cracking the dome and voiding the warranty. Refer to Chapter 11 (page 30) in this manual for curing instructions.Small "HAIRLINE" cracks CAN occur IN THE OVEN DOME with normal heating and cooling. They will not AFFECT the performance or LONGEVITY of the oven. If cracks of 1/8" or more develop, contact Forno Bravo Customer Service.
Maintenance and CleaningThe oven can be inspected through the door opening. Allow the oven to completely cool before inspecting the vent and chimney pipe for creosote build up.Have your chimney cleaned by a professional chimney sweep if you have doubts about your ability to clean it. Use a plastic, wood, or steel brush. Do not use a brush that will scratch the stainless steel liner of your chimney. Scrub the spark arrestor with a wire brush.To remove the Chimney Cap for cleaning, either twist counter-clockwise to remove the entire cap, or unscrew the four (4) screws that attach the cap’s support legs to the cap base. The Tee Cleanout Cap can be removed by turning counter-clockwise. Be sure to replace Tee Cleanout Cap when you are finished cleaning the chimney. Creosote – Formation and need for removal. When wood is burned slowly, it produces tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense
in a relatively cook oven flue and exhaust hood of a slow burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire.The oven flue should be inspected at least twice a year to determine when creosote buildup has occurred.When creosote has accumulated, it should be removed to reduce risk of fire.The oven can inspected through the door opening. Allow the oven to completely cool before inspecting the vent and chimney pipe for creosote build up. Have your chimney cleaned by a professional chimney sweep if you have doubts about your ability to clean it. Use a plastic, wood, or steel brush. Do not use a brush that will scratch the stainless steel liner of your chimney. Scrub the spark arrestor with a wire brush.To remove the Chimney Cap for cleaning, either twist counter-clockwise to remove the entire cap, or unscrew the four (4) screws that attach the cap’s support legs to the cap base. The Tee Cleanout Cap can be removed by turning counter-clockwise. Be sure to replace Tee Cleanout Cap when you are finished cleaning the chimney. Creosote – Formation and need for removal. When wood is burned slowly, it produces tar and other organic vapors that combine with expelled moisture to form creosote. The creosote vapors condense in a relatively cook oven flue and exhaust hood of a slow burning fire. As a result, creosote residue accumulates on the flue lining and exhaust hood. When ignited, this creosote makes an extremely hot fire. The oven flue should be inspected at least twice a year to determine when creosote buildup has occurred.
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When creosote has accumulated, it should be removed to reduce risk of fire.
Cleaning Burner NozzleAfter unscrewing the nozzle, use soap and water to wipe off any cresol that is on the nozzle . Proceed with a can of compressed air to blow out any ash or debris that may have fallen down the head of the burner. Screw nozzle back on when complete. (Cleaning of your nozzles should be done once) every 6-8 months.
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Changing The BatteryIf the burner stops igniting, you may need to change the battery under the piezoelectric button. Unscrew cap by turning counter-clockwise
Photo 1
Remove dead battery.
Photo 2
Replace with new AA battery.
Photo 3
Tighten cap.
Photo 4
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REPLACING THE NOZZLEREPLACING THE BURNER NOZZLEUnscrew the brass nozzle placed on the burner using a .78" (20 mm) wrench (photos 1- 2).
Photo 1
Photo 2
Unscrew the burner’s nozzle counterclockwise by means of a 20 size wrench, replace it and screw all the components again following the sequence backwards (photo 3).
Photo 3
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REPLACING THE FLAMEBREAKERUnscrew the Allen screws using a 4 mm Allen key and extract the flamebreaker (photo 1). Replace it with the relevant “natural gas” or “liquid propane” flamebreaker (photos 1, 2, 3 and 4).
Photo 1
Photo 2
Photo 3
Photo 4
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Appendix 5. Oven Dimensions
Casa2G 80 Wood ............................................................................................................... 54
Casa2G 90 Wood ............................................................................................................... 60
Casa2G 100 Wood ............................................................................................................. 66
Casa2G 110 Wood ............................................................................................................. 72
Premio2G 100 Wood ......................................................................................................... 78
Premio2G 110 Wood ......................................................................................................... 84
Premio2G 120 Wood ......................................................................................................... 90
Casa2G 80 Gas .................................................................................................................. 96
Casa2G 90 Gas ................................................................................................................ 103
Casa2G 100 Gas .............................................................................................................. 110
Casa2G 110 Gas .............................................................................................................. 117
Premio2G 100 Gas .......................................................................................................... 124
Premio2G 110 Gas .......................................................................................................... 131
Premio2G 120 Gas .......................................................................................................... 138
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w 3
" per
sid
e fo
rin
sula
tion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
46"
Rec
omm
ende
d m
inim
um
42"
47"
Rec
omm
ende
dm
inim
um
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
31-1
/2"
Coo
king
sur
face
15"
1
9"
34"-4
1"R
ecom
men
ded
min
imum
47"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
25"
Min
imum
3-1
/2" h
earth
with
1/2
" reb
ar
Allo
w 3
" for
insu
latio
n
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Stai
nles
s st
eel f
lue
with
6" i
nter
ior,
anch
or p
late
and
rain
cap
CM
U S
tand
Cra
te s
hips
45"
W x
48"
D x
35"
H, O
ven
wei
ght:
956
lbs.
.
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Woo
d fu
el;
Spec
ifica
tions
:
Non
-com
bust
ible
hea
rth.
36" f
rom
fron
t of o
ven
land
ing;
30" s
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Top
View
Show
n w
ith n
on-c
ombu
stib
le h
earth
For m
ore
info
rmat
ion:
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rnob
ravo
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UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l, A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Fron
t Vie
wSi
de E
leva
tion
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
26
SKU
: CM
UAr
chite
ct D
raw
ings
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
80W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
1
4
2
35 4
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d.*(
Not
incl
uded
. See
inst
alla
tion
guid
e)
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
3/8"
Reb
ar
ISO
Vie
w
39"
46"
Stan
d w
idth
10-
1/2"
24"
Ope
ning
hei
ght
25"
Ope
ning
wid
th
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rdan
d fa
cade
min
imum
54"
Stan
d le
ngth
39"
Stan
d he
ight
Gas
bur
ner
mou
ntin
g br
acke
t
DET
AIL
ASC
ALE
1 : 1
0
T-ba
r is
wel
ded
info
r add
ition
al s
treng
th
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
80W
sta
nd w
orks
with
Cas
a2G
80W
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
Side
Ele
vatio
n
Fron
t Vie
w
For m
ore
info
rmat
ion:
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rnob
ravo
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WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
80W
Met
al fr
ame
subs
truct
er1
2Fr
ont P
anel
1/4"
Pre
-cut
Bac
ker B
oard
13
Back
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
4Si
de P
anel
1/4"
Pre
-cut
Bac
ker B
oard
25
Top
Pane
l1/
2" P
re-c
ut B
acke
r Boa
rd1
6H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
107
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
108
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
36
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Stan
dC
ucin
a 80
W
5
SKU
: IC
S80W
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
48-
1/2"
56-
1/2"
4"
4"
4" 4
"
46-
1/2"
38-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
4"
6"
54-
1/2"
64-
1/2"
4"
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Cas
a2G
80W
ove
n st
and
foot
prin
t(*
See
spec
ifica
tions
for C
MU
sta
nd)
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
46
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
n Pa
dC
asa2
G 8
0W
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um c
emen
t fo
unda
tion
pad
of 5
4"W
x 5
7"D
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
36
"
23"
10"
100
°
R6"
10"
17"
16"
A A
R30
"
23"
42"
9"
17"
40"
23
1
19"
42"
10"
2"
2"
15"
19
"
SEC
TIO
N A
-ASC
ALE
1 : 2
0
6"
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
Fron
t Vie
wSi
de E
leva
tion
Top
View
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
56
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
nC
asa2
G 8
0W
5
Cas
a2G
80W
Piz
za O
ven
Kit
incl
udes
:· C
omm
erci
al g
rade
refra
ctor
y ov
en
dom
e w
ith in
tegr
al v
ent
· 2” c
eram
ic fi
ber i
nsul
atio
n bo
ard
· 3” c
eram
ic fi
ber i
nsul
atio
n bl
anke
t
(mul
tiple
1” t
hick
bla
nket
s)· N
SF-4
rate
d fir
ecla
y co
okin
g su
rface
· Hig
h te
mp
refra
ctor
y m
orta
r to
seal
dom
e jo
ints
· Sin
gle
wal
l sto
ve p
ipe,
anc
hor p
late
, 24”
pip
e an
d ca
p· S
ingl
e w
all s
teel
pow
der c
oate
d do
or· D
oor t
herm
omet
er
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58,
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
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EAD
ALL
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RU
CTI
ON
S IN
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ALL
ATI
ON
MA
NU
AL
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OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.In
stal
latio
n m
anua
l can
be
foun
d by
clic
king
on
this
link
:
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19-1
/2"
Land
ing
20" I
nter
ior
wal
l dim
ensi
on
1/4
"
32" I
nter
ior
dom
e di
men
sion
31-1
/2"
Floo
r
Floo
r des
igne
d to
allo
wap
prox
imat
ely
1/2"
gap
bet
wee
nco
okin
g su
rface
and
inte
rior d
ome
for
ther
mal
exp
ansi
on a
nd c
ontra
ctio
ndu
ring
oper
atio
n.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
40"
1/4
" 2
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e.
1
2
3
4
5
6
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
Top
View
ISO
Vie
w
Side
Ele
vatio
n
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ore
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rmat
ion:
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Dra
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gs
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Pizz
a O
ven
Floo
r Tile
Lay
out
Cas
a2G
80W
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
66
5
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43"
10"
86"
25"
24"
C
ucin
a 90
W W
ood
Mod
ular
Piz
za
Ove
n St
and
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
58-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
15"
39"
25"
Min
imum
from
hea
rth 1
9"
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w 3
" for
insu
latio
nAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
24" S
tain
less
ste
el fl
uew
ith 6
" int
erio
ran
chor
pla
te a
nd ra
in c
ap
50-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
58-
1/2"
46"
35-1
/2" C
ooki
ngsu
rface
Allo
w 1
" Cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
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ore
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ion:
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orno
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ucin
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en s
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bust
ible
hea
rth*(
Stan
d so
ld s
epar
atel
y)
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
16
Fron
t Vie
wSi
de E
leva
tion
SKU
: FC
2G90
-SS-
WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
w/ S
tand
Cas
a2G
90W
Cra
te s
hips
54"
W x
62"
L x
49"H
;O
ven
and
stan
d w
eigh
t: 15
10 lb
s..
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les.
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
40" P
lus
6" in
sula
tion
and
faca
de. T
otal
min
imum
48"
47"
17"
Ove
n op
enin
g
10"
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
e fo
rin
sula
tion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
50"
Rec
omm
ende
d m
inim
um
46"
51"
Rec
omm
ende
dm
inim
um
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
35-1
/2"
Coo
king
sur
face
15"
1
9"
34"-4
1"R
ecom
men
ded
min
imum
25"
51"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
Min
imum
3-1
/2" h
eart
with
1/2
" reb
ar
Allo
w 3
" for
insu
latio
nAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
24" S
tain
less
ste
el fl
uew
ith 6
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
CM
U S
tand
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l. A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
26
Fron
t Vie
wSi
de E
leva
tion
Arch
itect
Dra
win
gs
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
90W
SKU
: CM
U
5
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
Cra
te s
hips
45"
W x
52"
L x
35"H
, Ove
n w
eigh
t: 10
80 lb
s..
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Woo
d fu
el;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les.
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S O
N IN
STA
LLA
TIO
N M
AN
UA
LB
EFO
RE
INST
ALL
ING
AN
D U
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TOFO
LLO
W IN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
1
4
4
35
23/8"
Reb
ar
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d.*(
Not
incl
uded
. See
inst
alla
tion
guid
e) 3
9"
24"
Ope
ning
hei
ght
25"
Ope
ning
wid
th 1
2-1/
2"
50"
Stan
d w
idth
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
nd
min
imum
faca
de
39"
Stan
d he
ight
58"
Stan
d le
ngth
DET
AIL
ASC
ALE
1 :
10
ISO
Vie
wFr
ont V
iew
Side
Ele
vatio
n
T-ba
r is
wel
ded
info
r add
ition
al s
treng
th
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
90W
sta
nd w
orks
with
Cas
a2G
90W
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
90W
Met
al fr
ame
subs
truct
er1
2Fr
ont P
anel
1/4"
Pre
-cut
Bac
ker B
oard
13
Back
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
4Si
de P
anel
1/4"
Pre
-cut
Bac
ker B
oard
25
Top
Pane
l1/
2" P
re-c
ut B
acke
r Boa
rd1
6H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
107
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
108
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
36
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Stan
dC
ucin
a 90
W
SKU
: IC
S90W
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
52-
1/2"
60-
1/2"
4"
4"
4" 4
"
50-
1/2"
42-
1/2"
1/2"
Reb
ar
5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
6
4"
4"
4" 6
8-1/
2"
58-
1/2"
Cas
a2G
90W
ove
n st
and
foot
prin
t(*
See
spec
ifica
tions
for C
MU
sta
nd)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
46
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
n Pa
dC
asa2
G 9
0W
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um c
emen
t fo
unda
tion
pad
of 5
8"W
x 6
1"D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
5
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
40
"
23"
10"
10"
100
°
R6"
R30
"
17"
16"
A A
46"
23"
9"
17"
44"
2
1
3
46"
15"
1
9"
2"
2"
10"
19"
SEC
TIO
N A
-ASC
ALE
1 : 2
0
6"
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
56
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Cas
a2G
90W
5
Cas
a2G
90W
Piz
za O
ven
Kit
incl
udes
:· C
omm
erci
al g
rade
refra
ctor
y ov
en
dom
e w
ith in
tegr
al v
ent
· 2” c
eram
ic fi
ber i
nsul
atio
n bo
ard
· 3” c
eram
ic fi
ber i
nsul
atio
n bl
anke
t
(mul
tiple
1” t
hick
bla
nket
s)· N
SF-4
rate
d fir
ecla
y co
okin
g su
rface
· Hig
h te
mp
refra
ctor
y m
orta
r to
seal
dom
e jo
ints
· Sin
gle
wal
l sto
ve p
ipe,
anc
hor p
late
, 24”
pip
e an
d ca
p· S
ingl
e w
all s
teel
pow
der c
oate
d do
or· D
oor t
herm
omet
er
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5
6
13
24
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e.
19-1
/2"
Land
ing
20" I
nter
ior
wal
l dim
ensi
on
1/4
"
36" I
nter
ior
dom
e di
men
sion
35-1
/2"
Floo
r
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
44"
1/4
" 2
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
floo
r.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
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View
ISO
Vie
w
Side
Ele
vatio
n
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ore
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rmat
ion:
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ravo
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alla
tion
guid
e: w
ww
.forn
obra
vo/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
66
Arch
itect
Dra
win
gsPi
zza
Ove
n Fl
oor T
ile L
ayou
tC
asa2
G 9
0W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
43"
Coo
king
surfa
ce
10-
1/2"
87"
25"
24"
C
ucin
a 10
0W W
ood
Mod
ular
Piz
za
Ove
n St
and
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
62-
1/2"
54-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
50"
39-1
/2" C
ooki
ngsu
rface
Dec
orat
ive
faca
de
Allo
w 1
" Cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
19"
39"
62-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
16"
26
"M
inim
umfro
m h
earth
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
Show
n w
ith F
orno
Bra
vo C
ucin
a 10
0Wov
en s
tand
with
non
-com
bust
ible
hea
rth*(
Stan
d so
ld s
epar
atel
y)
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rmat
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e: w
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.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
16
Fron
t Vie
wSi
de E
leva
tion
SKU
: FC
2G10
0-SS
-WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
w/ S
tand
Cas
a2G
100
W
Cra
te s
hips
58"
W x
66"
D x
49"
H;
Ove
n an
d st
and
wei
ght:
1835
lbs.
.
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
48"
20"
Ove
n op
enin
g
44" P
lus
6" in
sula
tion
and
faca
de. T
otal
min
imum
52"
10-
1/2"
2"
Flo
or in
sula
tion
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
e fo
rin
sula
tion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
55"
Rec
omm
ende
dm
inim
um 5
0"
54"
Rec
omm
ende
d m
inim
um
39-1
/2"
Coo
king
sur
face
Dec
orat
ive
faca
de
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
all
16"
1
9"
55"
Rec
omm
ende
d m
inim
um w
ithno
bric
k or
arc
h la
ndin
g
34"-4
1"R
ecom
men
ded
min
imum
26"
Min
imum
from
hea
rth
Min
imum
3-1
/2" h
earth
with
1/2
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
6" i
nter
ior,
anch
or p
late
and
rain
cap
CM
U S
tand
Side
Ele
vatio
n
For m
ore
info
rmat
ion:
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ravo
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Show
n w
ith n
on-c
ombu
stib
le h
earth
UL7
37, U
L216
2, N
SF-4
, CAN
/CG
A-1.
8 D
ual,
ANSI
-Z83
.11
Dua
l, AN
SI-Z
21.5
8, C
SA 1
.6-2
007
List
ed
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Fron
t Vie
w
Top
View
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
26
Arch
itect
Dra
win
gs
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
100
W
SKU
: CM
U
Cra
te s
hips
45"
W x
48"
D x
47"
H; O
ven
wei
ght:
1300
lbs.
.
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
ISO
Vie
w
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
1
24
435
3/8"
Reb
arSt
eel r
einf
orce
d he
arth
requ
ires
1-5/
8" th
ick
conc
rete
pad
with
3/8
" reb
ar.
Do
not u
se v
erm
icul
ite in
con
cret
em
ix o
n th
is p
ad w
ith C
ucin
a st
and.
*(N
ot in
clud
ed. S
ee in
stal
latio
n gu
ide)
39"
24
"O
peni
ng h
eigh
t
25"
Ope
ning
wid
th 1
4-1/
2"
54"
Stan
d w
idth
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
ndm
inim
um fa
cade
39"
Stan
d he
ight
62"
Stan
d le
ngth
T-ba
rs a
re w
elde
d in
for a
dditi
on s
treng
thD
ETAI
L A
SCAL
E 1:
10
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
100W
sta
nd w
orks
with
Cas
a2G
100
W o
ven.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
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ore
info
rmat
ion:
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ravo
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Fron
t Vie
w
Side
Ele
vatio
n
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
100
WM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Hex
Bol
t, 3/
8" x
1"
*Not
dis
play
ed10
7H
ex N
ut, 3
/8"
*Not
dis
play
ed10
8Se
lf Ta
ppin
g Sc
rew
*Not
dis
play
ed55
*Con
cret
e H
earth
* See
inst
alla
tion
guid
e*R
ebar
* See
inst
alla
tion
guid
e
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
36
SKU
: IC
S100
WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
Stan
dC
ucin
a 10
0W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
52-
1/2"
60-
1/2"
4"
4"
4" 4
"
50-
1/2"
42-
1/2"
1/2"
Reb
ar
5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
6"
4"
4
72-
1/2"
62-
1/2"
Cas
a2G
100
W o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
46
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Pad
Cas
a2G
100
W
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um
cem
ent f
ound
atio
n pa
d of
62"
W x
65"
D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
2
3
4
26-
1/2"
100
°
R6"
R30
"
12"
44
"
20"
10-
1/2"
16"
A A
50"
26-
1/2"
48"
9"
20"
1
50"
12"
19"
2"
16"
2"
20
SEC
TION
A-A
SCA
LE 1
: 25
8"
Fron
t Vie
wSi
de E
leva
tion
Top
View
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
56
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
nC
asa2
G 1
00W
5
Cas
a2G
100
W P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 2
” cer
amic
fibe
r ins
ulat
ion
boar
d· 3
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Sin
gle
wal
l ste
el p
owde
r coa
ted
door
· Doo
r the
rmom
eter
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
13
47
8
25
6
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e.
23"
Lan
ding
23-1
/2" I
nter
ior
wal
l dim
ensi
on
1/4
"
40" I
nter
ior
dom
e di
men
sion
39-1
/2"
Floo
r
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
48"
2"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
floo
r.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Top
View
ISO
Vie
w
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
66
Arch
itect
Dra
win
gsPi
zza
Ove
n Fl
oor T
ile L
ayou
tC
asa2
G 1
00W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
10-
1/2"
87"
43"
Coo
king
surfa
ce 2
4"
25"
Cuc
ina
110W
Woo
dM
odul
ar P
izza
O
ven
Stan
d
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
39"
19"
66-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
16"
26
"M
inim
umfro
m h
earth
Show
n w
ith F
orno
Bra
vo C
ucin
a 11
0Wov
en s
tand
with
non
-com
bust
ible
hea
rth*(
Stan
d so
ld s
epar
atel
y)
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
1-5/
8" h
earth
with
3/8
" reb
ar
66-
1/2"
58-1
/2" P
lus
2: m
inim
umpe
r sid
e fo
r fac
ade
54"
Dec
orat
ive
faca
de
Allo
w 1
" Cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
43-1
/2" C
ooki
ngsu
rface
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
wSi
de E
leva
tion
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
16
SKU
:FC
2G11
0-SS
-WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
w/ S
tand
Cas
a2G
110
W
Cra
te s
hips
62"
W x
70"
D x
49"
H;
Ove
n an
d st
and
wei
ght:
2031
lbs.
.
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
48" P
lus
6" in
sula
tion
and
faca
de. T
otal
min
imum
56"
20"
Ove
n op
enin
g
10-
1/2"
48"
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" per
sid
efo
r ins
ulat
ion
2" D
ome
wal
l
2" F
irebr
ick
floor
tile
s
2" F
loor
insu
latio
n
19"
1
6"
59"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
26"
Min
imum
from
hea
rth
34"-4
1"R
ecom
men
ded
min
imum
Allo
w 3
" for
insu
latio
nAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
24" S
tain
less
ste
el fl
uew
ith 8
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
Min
imum
3-1
/2" h
earth
with
reba
r
CM
U s
tand
59"
Rec
omm
ende
dm
inim
um
54"
58"
Rec
omm
ende
d m
inim
umAl
low
1" C
lear
ance
all
the
way
aro
und
side
wal
ls
Dec
orat
ive
faca
de
43-1
/2" C
ooki
ngsu
rface
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
Fron
t Vie
wSi
de E
leva
tion
Top
View
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l, A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
26
SKU
: CM
UAr
chite
ct D
raw
ings
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
110
W
Cra
te s
hips
45"
W x
51"
D x
47"
H;
Ove
n w
eigh
t: 14
96 lb
s..
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
ISO
Vie
w
1
245
3/8"
Reb
arSt
eel r
einf
orce
d he
arth
requ
ires
1-5/
8" th
ick
conc
rete
pad
with
3/8
" reb
ar.
Do
not u
se v
erm
icul
ite in
con
cret
em
ix o
n th
is p
ad w
ith C
ucin
a st
and.
*(N
ot in
clud
ed. S
ee in
stal
latio
n gu
ide)
4
3
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
39"
24
"O
peni
nghe
ight
25"
Ope
ning
wid
th
58"
Stan
d w
idth
16-
1/2"
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
ndm
inim
um fa
cade
39St
and
heig
ht
66"
Stan
d le
ngth
DET
AIL
ASC
ALE
1 : 1
0
T-ba
rs a
re w
elde
d in
for a
dditi
onal
stre
ngth
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
w
Side
Ele
vatio
n
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
110W
sta
nd w
orks
with
Cas
a2G
110
W a
nd P
rem
io2G
100
Wov
ens.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S O
N IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
D U
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E,B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
110
WM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Hex
Bol
t, 3/
8" x
1"
*Not
dis
play
ed10
7H
ex N
ut, 3
/8"
*Not
dis
play
ed10
8Se
lf Ta
ppin
g Sc
rew
*Not
dis
play
ed55
*Con
cret
e H
earth
* See
inst
alla
tion
guid
e*R
ebar
* See
inst
alla
tion
guid
e
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
36
SKU
: IC
S110
WAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
110W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
60-
1/2"
68-
1/2"
4"
4"
4" 4
"
58-
1/2"
50-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
4"
6"
76-
1/2"
4"
66-
1/2"
Cas
a2G
110
W o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
46
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Pad
Cas
a2G
110
W
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um
cem
ent f
ound
atio
n pa
d of
66"
W x
69"
D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
26-
1/2"
100
°
R6"
R30
"
12"
48
"
20"
10-
1/2"
16"
A A
26-
1/2"
54"
20"
52"
9"
1
23
4
5 6
12
19"
2"
54"
16"
2
0"
2"
SEC
TION
A-A
SCA
LE 1
: 25
8"
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
56
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Cas
a2G
110
W
5
Cas
a2G
110
W P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 2
” cer
amic
fibe
r ins
ulat
ion
boar
d· 3
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Sin
gle
wal
l ste
el p
owde
r coa
ted
door
· Doo
r the
rmom
eter
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
1
2
34
56
78
9
10
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
t bo
ndin
g ag
ent.
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e. 2
3" L
andi
ng
23-1
/2" I
nter
ior
wal
l dim
ensi
on
1/4
"
44" I
nter
ior
dom
e di
men
sion
43-1
/2"
Floo
r
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
51-
3/4"
2"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
san
d to
leve
l piz
za o
ven
floor
.
Top
View
ISO
Vie
w
Side
Ele
vatio
n
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
66
Arch
itect
Dra
win
gsPi
zza
Ove
n Fl
oor T
ile L
ayou
tC
asa2
G 1
10W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
44"
Coo
king
surfa
ce
10-
1/2"
87"
24"
25"
Cuc
ina
110W
Woo
dM
odul
ar P
izza
O
ven
Stan
d
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
58-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r ins
ulat
ion
66-
1/2"
51"
39-1
/2" C
ooki
ngsu
rface
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
66-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
39"
22"
1
6"
29"
Min
imum
from
hea
rth
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 4
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
wSi
de E
leva
tion
Show
n w
ith F
orno
Bra
vo C
ucin
a110
Wov
en s
tand
with
non
-com
bust
ible
hea
rth*(
Stan
d so
ld s
epar
atel
y)
Top
View Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
, AN
SI-Z
83.1
1,A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
16
SKU
: FP2
G10
0-SS
-WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
w/ S
tand
Prem
io2G
100
W
Cra
te s
hips
62"
W x
70"
D x
49"
H;
Ove
n an
d st
and
wei
ght:
2031
lbs.
.
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
22"
1
6"
57"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
34"-4
1"R
ecom
men
ded
min
imum
29"
Min
imum
from
hea
rth
24" S
tain
less
ste
el fl
uew
ith 8
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
Allo
w 4
" for
insu
latio
nAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
Min
imum
3-1
/2" h
earth
with
reba
r
CM
U s
tand
58"
Rec
omm
ende
d m
inim
um
51"
57"
Rec
omm
ende
dm
inim
um
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
39-1
/2" C
ooki
ngsu
rface
Top
View
10-
1/2"
20"
Ove
n op
enin
g
46" P
lus
8" in
sula
tion
and
faca
de.
Tot
al m
inim
um 5
6"
48"
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
Side
Ele
vatio
n
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Fron
t Vie
w
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
26
SKU
: CM
UAr
chite
ct D
raw
ings
Prem
io2G
100
W
Cra
te s
hips
48"
W x
54"
D x
49"
H;
Ove
n w
eigh
t: 16
00 lb
s..
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Con
cret
e M
ason
ry U
nit (
CM
U)
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
ISO
Vie
w
1
245
3/8"
Reb
arSt
eel r
einf
orce
d he
arth
requ
ires
1-5/
8" th
ick
conc
rete
pad
with
3/8
" reb
ar.
Do
not u
se v
erm
icul
ite in
con
cret
em
ix o
n th
is p
ad w
ith C
ucin
a st
and.
*(N
ot in
clud
ed. S
ee in
stal
latio
n gu
ide)
4
3
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
39"
24
"O
peni
nghe
ight
25"
Ope
ning
wid
th
58"
Stan
d w
idth
16-
1/2"
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
ndm
inim
um fa
cade
39St
and
heig
ht
66"
Stan
d le
ngth
DET
AIL
ASC
ALE
1 : 1
0
T-ba
rs a
re w
elde
d in
for a
dditi
onal
stre
ngth
For m
ore
info
rmat
ion:
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w.fo
rnob
ravo
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Fron
t Vie
w
Side
Ele
vatio
n
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
110W
sta
nd w
orks
with
Pre
mio
2G 1
00W
and
Cas
a2G
110
W
oven
s.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S O
N IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
D U
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E,B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
110
WM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Hex
Bol
t, 3/
8" x
1"
*Not
dis
play
ed10
7H
ex N
ut, 3
/8"
*Not
dis
play
ed10
8Se
lf Ta
ppin
g Sc
rew
*Not
dis
play
ed55
*Con
cret
e H
earth
* See
inst
alla
tion
guid
e*R
ebar
* See
inst
alla
tion
guid
e
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
36
SKU
: IC
S110
WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
Stan
dC
ucin
a 11
0W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
60-
1/2"
68-
1/2"
4"
4"
4" 4
"
58-
1/2"
50-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
4"
4"
6" 7
6-1/
2"
66-
1/2"
Prem
io2G
100
W o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
46
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
n Pa
dPr
emio
2G 1
00W
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um
cem
ent f
ound
atio
n pa
d of
58"
W x
57"
D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
28"
12"
100
°
R6"
R30
"
46
"
20"
10-
1/2"
17"
A A
28
51"
20"
9"
48"
1
2
3
4
51"
16"
2
1"
3"
22"
12"
2"
SEC
TION
A-A
SCA
LE 1
: 25
8"
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
56
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
nPr
emio
2G 1
00W
5
Prem
io2G
100
W P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 3
” cer
amic
fibe
r ins
ulat
ion
boar
d· 4
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r· D
oor t
herm
omet
er
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
e-cu
t· S
tove
pip
e ex
tens
ion
· Upg
rade
to d
oubl
e w
all c
him
ney
for
in
door
inst
alla
tions
/ co
vere
d pa
tios
· Piz
za O
ven
Tool
s, in
frare
d th
erm
omet
er,
gl
oves
and
oth
er it
ems
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
13
47
8
25
6
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e. 2
1-3/
4" L
andi
ng
22-1
/4" I
nter
ior
wal
l dim
ensi
on
1/4
"
40" I
nter
ior
dom
e di
men
sion
39-1
/2"
Floo
r
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
47-
3/4"
2"
1/4
"
1/4"
mor
tar,
sairs
et, o
r #60
mes
hsa
nd to
leve
l piz
za o
ven
floor
.Sp
ecifi
catio
ns:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Top
View
ISO
Vie
w
Pizz
a O
ven
Floo
r Tile
Lay
out
Prem
io2G
100
W
Side
Ele
vatio
n
Arch
itect
Dra
win
gs
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
5
Rev
isio
n 6/
22/2
016
Shee
t: 6
of 6
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
44"
Coo
king
surfa
ce
10-
1/2"
8
7"
24"
25"
Cuc
ina
120W
Woo
dM
odul
ar P
izza
O
ven
Stan
d
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
68-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
39"
22"
1
6"
29"
Min
imum
from
hea
rth
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 4
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
62-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r ins
ulat
ion
68-
1/2"
55"
43-1
/2" C
ooki
ngsu
rface
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith F
orno
Bra
vo C
ucin
a 12
0Wov
en s
tand
with
non
-com
bust
ible
hea
rth*(
Stan
d so
ld s
epar
atel
y)
Fron
t Vie
wSi
de E
leva
tion
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
16
SKU
: FP2
G11
0-SS
-WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
w/ S
tand
Prem
io2G
110
WC
rate
shi
ps 6
6"W
x 7
2"D
x 4
9"H
;O
ven
and
stan
d w
eigh
t: 24
05 lb
s..
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
22"
1
6"
34"-4
1"R
ecom
men
ded
min
imum
61"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
29"
Min
imum
from
hea
rth
CM
U s
tand
Allo
w 4
" for
insu
latio
n
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t) Min
imum
3-1
/2" h
earth
with
reba
r
24" S
tain
less
ste
el fl
uew
ith 8
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
62"
Rec
omm
ende
d m
inim
um
61"
Rec
omm
ende
dm
inim
um 5
5"
43-1
/2" C
ooki
ngsu
rface
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
Top
View
10-
1/2"
48"
50" P
lus
8" in
sula
tion
and
faca
de.
Tota
l min
imum
60"
20"
Ove
n op
enin
g
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
Fron
t Vie
wSi
de E
leva
tion
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
26
SKU
: CM
UAr
chite
ct D
raw
ings
Con
cret
e M
ason
ry U
nit (
CM
U)
Prem
io2G
110
WC
rate
shi
ps 4
9"W
x 5
5"D
x 4
9"H
;O
ven
wei
ght:
1870
lbs.
.
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
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1
24
435
3/8"
Reb
ar
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d.*(
Not
incl
uded
. See
inst
alla
tion
guid
e)
ISO
Vie
w
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
25"
Ope
ning
wid
th
62"
Stan
d w
idth
24"
Ope
ning
heig
ht
39"
18-
1/2"
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rdan
d fa
cade
min
imum
39"
Stan
d he
ight
68"
Stan
d le
ngth
DET
AIL
ASC
ALE
1 : 1
0
T-ba
rs a
re w
elde
d in
for a
dditi
onal
stre
ngth
For m
ore
info
rmat
ion:
ww
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rnob
ravo
.com
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
120W
sta
nd w
orks
with
Pre
mio
2G 1
10W
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Fron
t Vie
w
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
120
WM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Hex
Bol
t, 3/
8" x
1"
*Not
dis
play
ed10
7H
ex N
ut, 3
/8"
*Not
dis
play
ed10
8Se
lf Ta
ppin
g Sc
rew
*Not
dis
play
ed55
*Con
cret
e H
earth
* See
inst
alla
tion
guid
e*R
ebar
* See
inst
alla
tion
guid
e
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
36
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Stan
dC
ucin
a 12
0W
5
SKU
: IC
S120
W
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
62-
1/2"
70-
1/2"
4"
4"
4" 4
"
62-
1/2"
54-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
6" 7
8-1/
2"
4"
4"
70-
1/2"
Prem
io2G
110
W o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
46
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
n Pa
dPr
emio
2G 1
10W
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
umce
men
t fou
ndat
ion
pad
of 7
0"W
x 7
1"D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
50
"
28"
100
°
R6"
R30
"
12'
20"
10-
1/2"
17"
A A
20"
52"
5
5"
9"
28"
4
2
1
653
16"
2
1"
3"
55"
21-
1/2"
2"
12"
SEC
TIO
N A
-ASC
ALE
1 : 2
7
8"
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
56
Arch
itect
Dra
win
gs
Woo
d Fi
red
Pizz
a O
ven
Prem
io2G
110
W
5
Prem
io2G
110
W P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 3
” cer
amic
fibe
r ins
ulat
ion
boar
d· 4
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r· D
oor t
herm
omet
er
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
e-cu
t· S
tove
pip
e ex
tens
ion
· Upg
rade
to d
oubl
e w
all c
him
ney
for
in
door
inst
alla
tions
/ co
vere
d pa
tios
· Piz
za O
ven
Tool
s, in
frare
d th
erm
omet
er,
gl
oves
and
oth
er it
ems
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
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1
2
34
56
78
9
10
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
t bo
ndin
g ag
ent.
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e. 2
1-3/
4" L
andi
ng
22-1
/4" I
nter
ior
wal
l dim
ensi
on
1/4
"
44" I
nter
ior
dom
e di
men
sion
43-1
/2"
Floo
r
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
2"
51-
3/4"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
san
d to
leve
l piz
za o
ven
floor
.Sp
ecifi
catio
ns:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et o
r #60
mes
h sa
nd to
leve
l the
floo
r.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Top
View
ISO
Vie
w
Arch
itect
Dra
win
gs
Prem
io2G
110
W
Side
Ele
vatio
n
For m
ore
info
rmat
ion:
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rnob
ravo
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Pizz
a O
ven
Floo
r Tile
Lay
out
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Com
mer
cial
Woo
d Fi
red
Pizz
a O
ven
12
34
5
Rev
isio
n 6/
22/2
016
Shee
t: 6
of 6
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
10-
1/2"
44"
Coo
king
surfa
ce
87"
24"
25"
Cuc
ina
130W
Woo
dM
odul
ar P
izza
O
ven
Stan
d
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
72-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
39"
16"
2
2"
29"
Min
imum
from
hea
rth
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 4
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
6" i
nter
ior,
anch
or p
late
and
rain
cap
66-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r ins
ulat
ion
59"
72-
1/2"
47" C
ooki
ngsu
rface
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
wSi
de E
leva
tion
Show
n w
ith F
orno
Bra
vo C
ucin
a130
Wov
en s
tand
with
non
-com
bust
ible
hea
rth*(
Stan
d so
ld s
epar
atel
y)
Top
View Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
16
SKU
: FP2
G12
0-SS
-WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
w/ S
tand
Prem
io2G
120
W
Cra
te s
hips
70"
W x
76"
D x
49"
H;
Ove
n an
d st
and
wei
ght:
2538
lbs.
.
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
59"
65"
Rec
omm
ende
dm
inim
um
66"
Rec
omm
ende
d m
inim
um
Dec
orat
ive
faca
de
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
47" C
ooki
ngsu
rface
22"
1
6"
34"-4
1"R
ecom
men
ded
min
imum
65"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
29"
Min
imum
from
hea
rth
24" S
tain
less
ste
el fl
uew
ith 6
" int
erio
r,an
chor
pla
te a
nd ra
in c
apAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
Allo
w 4
" for
insu
latio
n Min
imum
3-1
/2" h
earth
with
reba
r
CM
U s
tand
10-
1/2"
54 P
lus
8" in
sula
tion
and
faca
de.
Tota
l min
imum
64"
48"
20"
Ove
n op
enin
g
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Side
Ele
vatio
nFr
ont V
iew
Show
n w
ith n
on c
ombu
stib
le h
earth
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
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N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
26
SKU
: CM
UAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
Prem
io2G
120
WC
rate
shi
ps 4
9"W
x 5
8"D
x 5
0"H
;O
ven
wei
ght:
2003
lbs.
.
Woo
d fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
39"
24
"O
peni
nghe
ight
20-
1/2"
25
"O
peni
ng w
idth
66"
Stan
d w
idth
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
ndm
inim
um fa
cade
ISO
Vie
w
2
1
435
4
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d*(
Not
incl
uded
. See
inst
alla
tion
guid
e)
3/8"
Reb
ar
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
39"
Stan
d h
eigh
t
72"
Stan
d le
ngth
DET
AIL
ASC
ALE
1 : 1
0T-
bars
are
wel
ded
info
r add
ition
al s
treng
th
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
w
Side
Ele
vatio
n
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
130W
sta
nd w
orks
with
Pre
mio
2G 1
20W
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
130
WM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Con
trol B
ox M
ount
Secu
res
burn
er c
ontro
l uni
t1
7H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
108
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
109
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
36
SKU
: IC
S130
WAr
chite
ct D
raw
ings
Woo
d Fi
red
Pizz
a O
ven
Stan
dC
ucin
a 13
0W
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
66-
1/2"
74-
1/2"
4"
4"
4" 4
"
66-
1/2"
58-
1/2"
1/2"
Reb
ar
6"
4"
4"
4"
74-
1/2"
82-
1/2"
ISO
Vie
w
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Prem
io2G
120
W o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
Top
View
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
46
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
n Pa
dPr
emio
2G 1
20W
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
umce
men
t fou
ndat
ion
pad
of 7
4"W
x 7
5"D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
100
°
R6"
R30
"
12"
20"
28"
54"
10-
1/2"
17
"
A A 5
9"
16"
21
"
3"
2
21-
1/2"
12"
SEC
TION
A-A
SCA
LE 1
: 25
8"
20"
28"
9"
59"
5
6"
1
23
4
5 6
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
Rev
isio
nSh
eet:
of
6/
22/2
016
56
Arch
itect
Dra
win
gsW
ood
Fire
d Pi
zza
Ove
nPr
emio
2G 1
20W
5
Prem
io2G
120
W P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 3
” cer
amic
fibe
r ins
ulat
ion
boar
d· 4
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r· D
oor t
herm
omet
er
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
e-cu
t· S
tove
pip
e ex
tens
ion
· Upg
rade
to d
oubl
e w
all c
him
ney
for
in
door
inst
alla
tions
/ co
vere
d pa
tios
· Piz
za O
ven
Tool
s, in
frare
d th
erm
omet
er,
gl
oves
and
oth
er it
ems
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
34
78
1112
12
59
610
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ng
can
be fi
lled
with
mor
tar o
r equ
ival
ent
bond
ing
agen
t.
Whe
n or
derin
g re
plac
emen
t tile
s,re
fere
nce
tile
num
ber,
piz
za o
ven
mod
el a
nd p
urch
ase
date
.
2"
55-
3/8"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
47"
Floo
r
21-
1/2"
Lan
ding
1/2
"
48" I
nter
ior
dom
e di
men
sion
22-1
/2" I
nter
ior
wal
l dim
ensi
on
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
r th
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Top
View
ISO
Vie
w
Pizz
a O
ven
Floo
r Tile
Lay
out
Prem
io2G
120
W
Side
Ele
vatio
n
Arch
itect
Dra
win
gs
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial W
ood
Fire
d Pi
zza
Ove
n
12
34
5
Rev
isio
n 6/
22/2
016
Shee
t: 6
of 6
96 Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
86"
43"
Coo
king
Surfa
ce
24"
25"
10"
Cuc
ina
80G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Mai
ntai
n m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngre
quire
d fo
r air
flow
to
burn
er a
ssem
bly
54-
1/2"
42"
46-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
Burn
er u
nit
31-1
/2"
Coo
king
sur
face
Pred
rille
d th
erm
ocou
ple
loca
tion
Allo
w 1
" cle
aran
ceal
l the
way
aro
und
side
wal
ls
Dec
orat
ive
faca
de
54-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
15"
39"
19"
25
"M
inim
umfro
m h
earth
Burn
er u
nit
1-5/
8" H
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
6" i
nter
ior,
anch
or p
late
and
rain
cap
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.comSh
own
with
For
no B
ravo
Cuc
ina
80G
oven
sta
nd w
ith n
on-c
ombu
stib
le h
earth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
Fron
t Vie
wSi
de E
leva
tion
SKU
: FC
2G80
-SS-
LP/N
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndC
asa2
G 8
0G
Cra
te s
hips
50"
W x
58"
D x
49"
H;
Ove
n an
d st
and
wei
ght:
1391
lbs.
.
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:
Non
-com
bust
ible
hea
rth.
36" f
rom
fron
t of o
ven
land
ing;
30" s
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir an
d ac
cess
requ
irem
ents
Gas
Req
uire
men
ts: 5
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Forno [email protected]
86"
43"
Coo
king
Surfa
ce
24"
25"
10"
Cuc
ina
80G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Mai
ntai
n m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngre
quire
d fo
r air
flow
to
burn
er a
ssem
bly
54-
1/2"
42"
46-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
Burn
er u
nit
31-1
/2"
Coo
king
sur
face
Pred
rille
d th
erm
ocou
ple
loca
tion
Allo
w 1
" cle
aran
ceal
l the
way
aro
und
side
wal
ls
Dec
orat
ive
faca
de
54-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
15"
39"
19"
25
"M
inim
umfro
m h
earth
Burn
er u
nit
1-5/
8" H
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
6" i
nter
ior,
anch
or p
late
and
rain
cap
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.comSh
own
with
For
no B
ravo
Cuc
ina
80G
oven
sta
nd w
ith n
on-c
ombu
stib
le h
earth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
Fron
t Vie
wSi
de E
leva
tion
SKU
: FC
2G80
-SS-
LP/N
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndC
asa2
G 8
0G
Cra
te s
hips
50"
W x
58"
D x
49"
H;
Ove
n an
d st
and
wei
ght:
1391
lbs.
.
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:
Non
-com
bust
ible
hea
rth.
36" f
rom
fron
t of o
ven
land
ing;
30" s
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir an
d ac
cess
requ
irem
ents
Gas
Req
uire
men
ts: 5
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
86"
43"
Coo
king
Surfa
ce
24"
25"
10"
Cuc
ina
80G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Mai
ntai
n m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngre
quire
d fo
r air
flow
to
burn
er a
ssem
bly
54-
1/2"
42"
46-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
Burn
er u
nit
31-1
/2"
Coo
king
sur
face
Pred
rille
d th
erm
ocou
ple
loca
tion
Allo
w 1
" cle
aran
ceal
l the
way
aro
und
side
wal
ls
Dec
orat
ive
faca
de
54-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
15"
39"
19"
25
"M
inim
umfro
m h
earth
Burn
er u
nit
1-5/
8" H
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
6" i
nter
ior,
anch
or p
late
and
rain
cap
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.comSh
own
with
For
no B
ravo
Cuc
ina
80G
oven
sta
nd w
ith n
on-c
ombu
stib
le h
earth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
Fron
t Vie
wSi
de E
leva
tion
SKU
: FC
2G80
-SS-
LP/N
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndC
asa2
G 8
0G
Cra
te s
hips
50"
W x
58"
D x
49"
H;
Ove
n an
d st
and
wei
ght:
1391
lbs.
.
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:
Non
-com
bust
ible
hea
rth.
36" f
rom
fron
t of o
ven
land
ing;
30" s
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir an
d ac
cess
requ
irem
ents
Gas
Req
uire
men
ts: 5
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
Forn
o Br
avo
Cas
a2G
80G
Piz
za o
ven
and
Cuc
ina
80G
Mod
ular
Piz
za O
ven
Stan
d
3/4"
Flo
or to
top
of b
urne
r hou
sing
*(M
inim
um)
Dra
go P
1 Pl
us B
urne
r uni
t
2" F
irebr
ick
tiles
2" C
eram
ic b
oard
floo
r ins
ulat
ion
1-5/
8" C
oncr
ete
hear
thw
ith re
bar
1/2"
Bac
ker b
oard
1-1/
2" F
loor
to to
p of
igni
tor
*(M
inim
um)
1/8"
- 3/
8" M
orta
r, sa
irset
, or
#60
sand
use
d fo
r lev
elin
g flo
or
Spec
ifica
tions
:
Cuc
ina
stan
d, c
oncr
ete
CM
U s
tand
, or e
quiv
alen
tno
n-co
mbu
stib
le s
truct
ure'
s fro
nt o
peni
ng re
quire
sa
min
imum
of 1
9-3/
4"W
x 1
9-3/
4"H
for a
ir flo
w to
burn
er a
ssem
bly
Gas
line
sho
uld
be 1
/2" p
ipe
then
redu
ced
to 3
/8" u
nion
Liqu
id P
ropa
ne li
ne p
ress
ure
10 to
12
WC
Nat
ural
Gas
line
pre
ssur
e 5
to 1
0 W
C
Fact
ory
setti
ngs:
Nat
ural
Gas
- 2.
75 o
rific
e, a
ir sh
utte
r at #
2 po
sitio
nLi
quid
Pro
pane
- 2.
25 o
rific
e, a
ir sh
utte
r at #
3 po
sitio
n
WA
RN
ING
: DO
NO
T C
HA
NG
E FA
CTO
RY
SETT
ING
S W
ITH
OU
T C
ON
SULT
ING
MA
NU
FAC
TUR
ERO
R C
ERTI
FIED
TEC
HN
ICIA
N.
WA
RN
ING
: REA
D A
LL IN
STR
UC
TIO
NS
IN IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
DU
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Det
aile
d vi
ew o
f bur
ner p
lace
men
tSC
ALE
1:4
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL
appr
oved
set
tings
for g
as o
rific
esN
GLP
Inpu
t rat
e w
/ 2.5
orif
ice
and
air s
hutte
r at #
2 se
tting
(Btu
/hr)
3200
0In
put r
ate
w/ 2
.7 o
rific
e an
d ai
r shu
tter a
t #2
setti
ng (B
tu/h
r)38
000
Inpu
t rat
e w
/ 1.7
5 or
ifice
and
air
shut
ter a
t #3
setti
ng (B
tu/h
r)32
000
Inpu
t rat
e w
/ 2.0
orif
ice
and
air s
hutte
r at #
3 se
tting
(Btu
/hr)
4300
0In
put r
ate
w/ 2
.25
orifi
ce a
nd a
ir sh
utte
r at #
3 se
tting
(Btu
/hr)
5100
0In
put r
ate
w/ 2
.5 o
rific
e an
d ai
r shu
tter a
t #4
setti
ng (B
tu/h
r)46
000
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
27
Arch
itect
Dra
win
gs
Gas
Bur
ner D
etai
led
View
Cas
a2G
80G
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
46"
Rec
omm
ende
d m
inim
um
42"
47"
Rec
omm
ende
dm
inim
um
31-1
/2"
Coo
king
sur
face
Burn
er u
nit
Dec
orat
ive
faca
de
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Pred
rille
dth
erm
ocou
ple
loca
tion
19"
1
5"
34-4
1"R
ecom
men
ded
min
imum
47"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
25"
Min
imum
from
hea
rth
CM
U s
tand
with
gas
bur
ner
Burn
er u
nit
Min
imum
3-1
/2" h
earth
with
reba
r
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w fo
r 3" f
or in
sula
tion
Stai
nles
s st
eel f
lue
with
6" i
nter
ior
anch
or p
late
and
rain
cap
Burn
er c
ontro
l uni
t
46"
Rec
omm
ende
d
19-3
/4"
*(M
inim
um)
19-3
/4"
*(M
inim
um)
34"-4
1"R
ecom
men
ded
Cra
te s
hips
45"
W x
48"
D x
35"
H, O
ven
wei
ght:
756
lbs.
.
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:
Non
-com
bust
ible
hea
rth.
36" f
rom
fron
t of o
ven
land
ing;
30" s
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir an
d ac
cess
requ
irem
ents
Gas
Req
uire
men
ts:
Top
View
Show
n w
ith n
on-c
ombu
stib
le h
earth
For m
ore
info
rmat
ion:
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rnob
ravo
.com
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l, A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
*A m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngis
requ
ired
for a
ir flo
w
to b
urne
r ass
embl
y
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
37
Fron
t Vie
wSi
de E
leva
tion
SKU
: CM
UAr
chite
ct D
raw
ings
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
80G
5
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1
4 2
35 4
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d.*(
Not
incl
uded
. See
inst
alla
tion
guid
e)
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
3/8"
Reb
ar
ISO
Vie
w
Cut
out f
or b
urne
rsl
eeve
39"
46"
Stan
d w
idth
10-
1/2"
24"
Ope
ning
hei
ght
25"
Ope
ning
wid
th
6
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rdan
d fa
cade
min
imumBu
rner
mou
ntin
gbr
acke
ts
54"
Stan
d le
ngth
39"
Stan
d he
ight
Gas
bur
ner
mou
ntin
g br
acke
t
6
DET
AIL
ASC
ALE
1 : 1
0
T-ba
r is
wel
ded
info
r add
ition
al s
treng
th
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
80G
sta
nd w
orks
with
Cas
a2G
80G
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
Side
Ele
vatio
n
Fron
t Vie
w
For m
ore
info
rmat
ion:
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ravo
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WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
80G
Met
al fr
ame
subs
truct
er1
2Fr
ont P
anel
1/4"
Pre
-cut
Bac
ker B
oard
13
Back
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
4Si
de P
anel
1/4"
Pre
-cut
Bac
ker B
oard
25
Top
Pane
l1/
2" P
re-c
ut B
acke
r Boa
rd1
6C
ontro
l Box
Mou
ntSe
cure
s bu
rner
con
trol u
nit
17
Hex
Bol
t, 3/
8" x
1"
*Not
dis
play
ed10
8H
ex N
ut, 3
/8"
*Not
dis
play
ed10
9Se
lf Ta
ppin
g Sc
rew
*Not
dis
play
ed55
*Con
cret
e H
earth
* See
inst
alla
tion
guid
e*R
ebar
* See
inst
alla
tion
guid
e
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
47
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
80G
5
SKU
: IC
S80G
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5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
48-
1/2"
56-
1/2"
4"
4"
4" 4
"
46-
1/2"
38-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
4"
6"
54-
1/2"
64-
1/2"
4"
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Cas
a2G
80G
ove
n st
and
foot
prin
t(*
See
spec
ifica
tions
for C
MU
sta
nd)
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
57
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Pad
Cas
a2G
80G
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um c
emen
t fo
unda
tion
pad
of 5
4"W
x 5
7"D
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
36
"
23"
10"
100
°
R6"
10"
17"
16"
A A
R30
"
23"
42"
9"
17"
40"
23
1
19"
42"
10"
2"
2"
15"
19
"
SEC
TIO
N A
-ASC
ALE
1 : 2
0
6"
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
Fron
t Vie
wSi
de E
leva
tion
Top
View
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
67
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Cas
a2G
80G
5
Cas
a2G
80G
Piz
za O
ven
Kit
incl
udes
:· C
omm
erci
al g
rade
refra
ctor
y ov
en
dom
e w
ith in
tegr
al v
ent
· 2” c
eram
ic fi
ber i
nsul
atio
n bo
ard
· 3” c
eram
ic fi
ber i
nsul
atio
n bl
anke
t
(mul
tiple
1” t
hick
bla
nket
s)· N
SF-4
rate
d fir
ecla
y co
okin
g su
rface
· Hig
h te
mp
refra
ctor
y m
orta
r to
seal
dom
e jo
ints
· Sin
gle
wal
l sto
ve p
ipe,
anc
hor p
late
, 24”
pip
e an
d ca
p· S
ingl
e w
all s
teel
pow
der c
oate
d do
or· D
oor t
herm
omet
er
Hom
e G
as F
eatu
res
incl
udes
:· F
uel:
Woo
d, li
quid
pro
pane
or n
atur
al g
as· D
rago
P1
Plus
bur
ner a
ssem
bly
(s
peci
fy, n
atur
al g
as o
r liq
uid
prop
ane)
· Bur
ner i
gniti
on b
ox w
ith fo
ur s
ettin
gs
(off,
pilo
t, lo
w a
nd h
igh
flam
e)· S
tain
less
ste
el a
sh g
uard
for b
urne
r· R
emot
e th
erm
omet
er· G
as le
ak d
etec
tor
· Pro
pane
Gas
val
ve re
gula
tor.
*(N
ote:
Nat
ural
gas
reg
ulat
or m
ust b
e su
pplie
d by
loca
l cer
tifie
d in
stal
ler.)
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58,
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
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OR
E IN
STA
LLIN
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ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.In
stal
latio
n m
anua
l can
be
foun
d by
clic
king
on
this
link
:
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19-1
/2"
Land
ing
20" I
nter
ior
wal
l dim
ensi
on
1/4
"
32" I
nter
ior
dom
e di
men
sion
31-1
/2"
Floo
r
Floo
r des
igne
d to
allo
wap
prox
imat
ely
1/2"
gap
bet
wee
nco
okin
g su
rface
and
inte
rior d
ome
for
ther
mal
exp
ansi
on a
nd c
ontra
ctio
ndu
ring
oper
atio
n.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
Cut
out f
or g
as b
urne
r
40"
1/4
" 2
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e.
1
2
3
4
5
6
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
Top
View
ISO
Vie
w
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Ele
vatio
n
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ore
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rmat
ion:
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EAD
ALL
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RU
CTI
ON
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ALL
ATI
ON
MA
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AL
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OR
EIN
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LLIN
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USI
NG
APP
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NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
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obra
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om/P
DF/
resi
dent
ial_
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all.p
df
Pizz
a O
ven
Floo
r Tile
Lay
out
Cas
a2G
80G
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
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13/2
016
77
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43"
10"
86"
25"
24"
R
etai
n a
min
imum
of
19-
3/4"
W x
19-
3/4"
Hop
enin
g re
quire
d fo
r air
flow
to
burn
er a
ssem
bly
Cuc
ina
90G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
58-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
15"
39"
25"
Min
imum
from
hea
rth 1
9"
Burn
er u
nit
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w 3
" for
insu
latio
nAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
24" S
tain
less
ste
el fl
uew
ith 6
" int
erio
ran
chor
pla
te a
nd ra
in c
ap
50-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
58-
1/2"
46"
35-1
/2" C
ooki
ngsu
rface
Pred
rille
d th
erm
ocou
ple
loca
tion
Burn
er u
nit
Allo
w 1
" Cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Dec
orat
ive
faca
de
For m
ore
info
rmat
ion:
ww
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rnob
ravo
.com
Show
n w
ith F
orno
Bra
vo C
ucin
a 90
Gov
en s
tand
with
non
-com
bust
ible
hea
rth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
Fron
t Vie
wSi
de E
leva
tion
SKU
: FC
2G90
-SS-
LP/N
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndC
asa2
G 9
0G
Cra
te s
hips
54"
W x
62"
L x
49"H
;O
ven
and
stan
d w
eigh
t: 15
10 lb
s..
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les.
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir an
d ac
cess
requ
irem
ents
Gas
Req
uire
men
ts: 5
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
3/4"
Flo
or to
top
of b
urne
r hou
sing
*(M
inim
um)
Dra
go P
1 Pl
us B
urne
r uni
t
2" F
irebr
ick
tiles
1/8"
- 3/
8" M
orta
r, sa
irset
, or
#60
sand
use
d fo
r lev
elin
g flo
or
2" C
eram
ic b
oard
floo
r ins
ulat
ion
1-5/
8" C
oncr
ete
hear
thw
ith re
bar
1/2"
Bac
ker b
oard
1-1/
2" F
loor
to to
p of
igni
tor
*(M
inim
um)
Forn
o Br
avo
Cas
a2G
90G
Piz
za O
ven
and
Cuc
ina
90G
Mod
ular
Piz
za O
ven
Stan
d
Det
aile
d vi
ew o
f bur
ner p
lace
men
tSC
ALE
1:4
For m
ore
info
rmat
ion:
ww
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rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Spec
ifica
tions
:
Cuc
ina
stan
d, c
oncr
ete
CM
U s
tand
, or e
quiv
alen
tno
n-co
mbu
stib
le s
truct
ure'
s fro
nt o
peni
ng re
quire
sa
min
imum
of 1
9-3/
4"W
x 1
9-3/
4"H
for a
ir flo
w to
burn
er a
ssem
bly
Gas
line
sho
uld
be 1
/2" p
ipe
then
redu
ced
to 3
/8" u
nion
Liqu
id P
ropa
ne li
ne p
ress
ure
10 to
12
WC
Nat
ural
Gas
line
pre
ssur
e 5
to 1
0 W
C
Fact
ory
setti
ngs:
Nat
ural
Gas
- 2.
75 o
rific
e, a
ir sh
utte
r at #
2 po
sitio
nLi
quid
Pro
pane
- 2.
25 o
rific
e, a
ir sh
utte
r at #
3 po
sitio
n
WA
RN
ING
: DO
NO
T C
HA
NG
E FA
CTO
RY
SETT
ING
S W
ITH
OU
T C
ON
SULT
ING
MA
NU
FAC
TUR
ERO
R C
ERTI
FIED
TEC
HN
ICIA
N.
WA
RN
ING
: REA
D A
LL IN
STR
UC
TIO
NS
IN IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
DU
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.U
L ap
prov
ed s
ettin
gs fo
r gas
orif
ices
NG
LPIn
put r
ate
w/ 2
.5 o
rific
e an
d ai
r shu
tter a
t #2
setti
ng (B
tu/h
r)32
000
Inpu
t rat
e w
/ 2.7
orif
ice
and
air s
hutte
r at #
2 se
tting
(Btu
/hr)
3800
0In
put r
ate
w/ 1
.75
orifi
ce a
nd a
ir sh
utte
r at #
3 se
tting
(Btu
/hr)
3200
0In
put r
ate
w/ 2
.0 o
rific
e an
d ai
r shu
tter a
t #3
setti
ng (B
tu/h
r)43
000
Inpu
t rat
e w
/ 2.2
5 or
ifice
and
air
shut
ter a
t #3
setti
ng (B
tu/h
r)51
000
Inpu
t rat
e w
/ 2.5
orif
ice
and
air s
hutte
r at #
4 se
tting
(Btu
/hr)
4600
0
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
27
Arch
itect
Dra
win
gsG
as B
urne
r Det
aile
d Vi
ewC
asa2
G 9
0G
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
19"
1
5"
34"-4
1"R
ecom
men
ded
51"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
25"
Min
imum
from
hea
rth
CM
U s
tand
with
gas
bur
ner
Burn
er u
nit
Min
imum
3-/2
" hea
rthw
ith re
bar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w fo
r 3" i
nsul
atio
n24
" Sta
inle
ss s
teel
flue
with
6" i
nter
ior
anch
or p
late
and
rain
cap
Burn
er c
ontro
l uni
t
51"
Rec
omm
ende
dm
inim
um 4
6"
50"
Rec
omm
ende
d m
inim
um
35-1
/2" C
ooki
ngsu
rface
Burn
er u
nit
Dec
orat
ive
faca
de
Allo
w 1
" Cle
aran
ce a
ll th
ew
ay a
roun
d si
de w
alls
Pred
rille
dth
erm
ocou
ple
loca
tion
19-3
/4"
*(M
inim
um)
19-3
/4"
*(M
inim
um)
50"
Rec
omm
ende
d
34"-4
1"R
ecom
men
ded
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
*A m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngis
requ
ired
for a
ir flo
wto
bur
ner a
ssem
bly
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l. A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
37
Fron
t Vie
wSi
de E
leva
tion
Arch
itect
Dra
win
gs
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
90G
SKU
: CM
U
5
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
Cra
te s
hips
45"
W x
52"
L x
35"H
, Ove
n w
eigh
t: 88
0 lb
s..
24" S
tain
less
ste
el fl
ue w
ith 6
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les.
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir an
d ac
cess
requ
irem
ents
Gas
Req
uire
men
ts:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S O
N IN
STA
LLA
TIO
N M
AN
UA
LB
EFO
RE
INST
ALL
ING
AN
D U
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TOFO
LLO
W IN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
1
4
435
23/8"
Reb
ar
Cut
out f
or b
urne
rsl
eeve
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d.*(
Not
incl
uded
. See
inst
alla
tion
guid
e) 3
9"
24"
Ope
ning
hei
ght
25"
Ope
ning
wid
th 1
2-1/
2"
50"
Stan
d w
idth
6
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
nd
min
imum
faca
de
Burn
er m
ount
ing
brac
kets
39"
Stan
d he
ight
58"
Stan
d le
ngth
6
Gas
bur
ner
mou
ntin
g br
acke
t
DET
AIL
ASC
ALE
1 :
10
ISO
Vie
wFr
ont V
iew
Side
Ele
vatio
n
T-ba
r is
wel
ded
info
r add
ition
al s
treng
th
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
90G
sta
nd w
orks
with
Cas
a2G
90G
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
90G
Met
al fr
ame
subs
truct
er1
2Fr
ont P
anel
1/4"
Pre
-cut
Bac
ker B
oard
13
Back
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
4Si
de P
anel
1/4"
Pre
-cut
Bac
ker B
oard
25
Top
Pane
l1/
2" P
re-c
ut B
acke
r Boa
rd1
6C
ontro
l Box
Mou
ntSe
cure
s bu
rner
con
trol u
nit
17
Hex
Bol
t, 3/
8" x
1"
*Not
dis
play
ed10
8H
ex N
ut, 3
/8"
*Not
dis
play
ed10
9Se
lf Ta
ppin
g Sc
rew
*Not
dis
play
ed55
*Con
cret
e H
earth
* See
inst
alla
tion
guid
e*R
ebar
* See
inst
alla
tion
guid
e
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
47
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
90G
SKU
: IC
S90G
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
52-
1/2"
60-
1/2"
4"
4"
4" 4
"
50-
1/2"
42-
1/2"
1/2"
Reb
ar
5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
6
4"
4"
4" 6
8-1/
2"
58-
1/2"
Cas
a2G
90G
ove
n st
and
foot
prin
t(*
See
spec
ifica
tions
for C
MU
sta
nd)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
57
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Pad
Cas
a2G
90G
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um c
emen
t fo
unda
tion
pad
of 5
8"W
x 6
1"D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
5
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
40
"
23"
10"
10"
100
°
R6"
R30
"
17"
16"
A A
46"
23"
9"
17"
44"
2
1
3
46"
15"
1
9"
2"
2"
10"
19"
SEC
TIO
N A
-ASC
ALE
1 : 2
0
6"
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
67
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Cas
a2G
90G
5
Cas
a2G
90G
Piz
za O
ven
Kit
incl
udes
:· C
omm
erci
al g
rade
refra
ctor
y ov
en
dom
e w
ith in
tegr
al v
ent
· 2” c
eram
ic fi
ber i
nsul
atio
n bo
ard
· 3” c
eram
ic fi
ber i
nsul
atio
n bl
anke
t
(mul
tiple
1” t
hick
bla
nket
s)· N
SF-4
rate
d fir
ecla
y co
okin
g su
rface
· Hig
h te
mp
refra
ctor
y m
orta
r to
seal
dom
e jo
ints
· Sin
gle
wal
l sto
ve p
ipe,
anc
hor p
late
, 24”
pip
e an
d ca
p· S
ingl
e w
all s
teel
pow
der c
oate
d do
or· D
oor t
herm
omet
er
Hom
e G
as F
eatu
res
incl
udes
:· F
uel:
Woo
d, li
quid
pro
pane
or n
atur
al g
as· D
rago
P1
Plus
bur
ner a
ssem
bly
(s
peci
fy, n
atur
al g
as o
r liq
uid
prop
ane)
· Bur
ner i
gniti
on b
ox w
ith fo
ur s
ettin
gs
(off,
pilo
t, lo
w a
nd h
igh
flam
e)· S
tain
less
ste
el a
sh g
uard
for b
urne
r· R
emot
e th
erm
omet
er· G
as le
ak d
etec
tor
· Pro
pane
Gas
val
ve re
gula
tor.
*(N
ote:
Nat
ural
gas
reg
ulat
or m
ust b
e su
pplie
d by
loca
l cer
tifie
d in
stal
ler.)
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5
6
13
24
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e.
19-1
/2"
Land
ing
20" I
nter
ior
wal
l dim
ensi
on
1/4
"
36" I
nter
ior
dom
e di
men
sion
35-1
/2"
Floo
r
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
Cut
out f
or g
a bu
rner
44"
1/4
" 2
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
floo
r.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Top
View
ISO
Vie
w
Side
Ele
vatio
n
For m
ore
info
rmat
ion:
ww
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rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
77
Arch
itect
Dra
win
gsPi
zza
Ove
n Fl
oor T
ile L
ayou
tC
asa2
G 9
0G
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
43"
Coo
king
surfa
ce
10-
1/2"
87"
25"
24"
R
etai
n a
min
imum
of
19-
3/4"
W x
19-
3/4"
Hop
enin
g re
quire
d fo
r air
flow
to
burn
er a
ssem
bly
Cuc
ina
100G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
62-
1/2"
54-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
50"
39-1
/2" C
ooki
ngsu
rface
Pred
rille
d th
erm
ocou
ple
loca
tion
Burn
er u
nit
Dec
orat
ive
faca
de
Allo
w 1
" Cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
19"
39"
62-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
16"
26
"M
inim
umfro
m h
earth
Burn
er u
nit
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
Show
n w
ith F
orno
Bra
vo C
ucin
a 10
0Gov
en s
tand
with
non
-com
bust
ible
hea
rth
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
Fron
t Vie
wSi
de E
leva
tion
SKU
: FC
2G10
0-SS
-LP/
NG
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndC
asa2
G 1
00G
Cra
te s
hips
58"
W x
66"
L x
49"H
;O
ven
wei
ght:
1835
lbs.
.
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
3/4"
Flo
or to
top
of b
urne
r hou
sing
*(M
inim
um)
Dra
go P
1 Pl
us B
urne
r uni
t
2" F
irebr
ick
tiles
1/8"
- 3/
8" M
orta
r, sa
irset
, or
#60
sand
use
d fo
r lev
elin
g flo
or
2" C
eram
ic b
oard
floo
r ins
ulat
ion
1-5/
8" C
oncr
ete
hear
thw
ith re
bar
1/2"
Bac
ker b
oard
1-1/
2" F
loor
to to
p of
igni
tor
*(M
inim
um)
Det
aile
d vi
ew o
f bur
ner p
lace
men
tSC
ALE
1:4
Forn
o Br
avo
Cas
a2G
100
G P
izza
Ove
nan
d C
ucin
a 10
0G M
odul
ar P
izza
Ove
n St
and
Spec
ifica
tions
:
Cuc
ina
stan
d, c
oncr
ete
CM
U s
tand
, or e
quiv
alen
tno
n-co
mbu
stib
le s
truct
ure'
s fro
nt o
peni
ng re
quire
sa
min
imum
of 1
9-3/
4"W
x 1
9-3/
4"H
for a
ir flo
w to
burn
er a
ssem
bly
Gas
line
sho
uld
be 1
/2" p
ipe
then
redu
ced
to 3
/8" u
nion
Liqu
id P
ropa
ne li
ne p
ress
ure
10 to
12
WC
Nat
ural
Gas
line
pre
ssur
e 5
to 1
0 W
C
Fact
ory
setti
ngs:
Nat
ural
Gas
- 2.
75 o
rific
e, a
ir sh
utte
r at #
2 po
sitio
nLi
quid
Pro
pane
- 2.
25 o
rific
e, a
ir sh
utte
r at #
3 po
sitio
n
WA
RN
ING
: DO
NO
T C
HA
NG
E FA
CTO
RY
SETT
ING
S W
ITH
OU
T C
ON
SULT
ING
MA
NU
FAC
TUR
ERO
R C
ERTI
FIED
TEC
HN
ICIA
N.
WA
RN
ING
: REA
D A
LL IN
STR
UC
TIO
NS
IN IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
DU
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL
appr
oved
set
tings
for g
as o
rific
esN
GLP
Inpu
t rat
e w
/ 2.5
orif
ice
and
air s
hutte
r at #
2 se
tting
(Btu
/hr)
3200
0In
put r
ate
w/ 2
.7 o
rific
e an
d ai
r shu
tter a
t #2
setti
ng (B
tu/h
r)38
000
Inpu
t rat
e w
/ 1.7
5 or
ifice
and
air
shut
ter a
t #3
setti
ng (B
tu/h
r)32
000
Inpu
t rat
e w
/ 2.0
orif
ice
and
air s
hutte
r at #
3 se
tting
(Btu
/hr)
4300
0In
put r
ate
w/ 2
.25
orifi
ce a
nd a
ir sh
utte
r at #
3 se
tting
(Btu
/hr)
5100
0In
put r
ate
w/ 2
.5 o
rific
e an
d ai
r shu
tter a
t #4
setti
ng (B
tu/h
r)46
000
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
27
Arch
itect
Dra
win
gsG
as B
urne
r Det
aile
d Vi
ewC
asa2
G 1
00G
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
19"
1
6"
55"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
26"
Min
imum
from
hea
rth
34"-4
1"R
ecom
men
ded
min
imum
CM
U s
tand
with
gas
bur
ner
Burn
er u
nit
Min
imum
3-1
/2" h
earth
with
reba
r
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
Burn
er c
ontro
l uni
t 55"
Rec
omm
ende
dm
inim
um
50"
54"
Rec
omm
ende
d m
inim
umAl
low
1" C
lear
ance
all
the
way
aro
und
side
wal
ls
Burn
er u
nit
Dec
orat
ive
faca
de
Pred
rille
dth
erm
ocou
ple
loca
tion
39-1
/2" C
ooki
ngsu
rface
54"
19-3
/4"
*(M
inim
um)
34"-4
1"R
ecom
men
ded
19-3
/4"
*(M
inim
um)
* A m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngis
requ
ired
for a
ir flo
wto
bur
ner a
ssem
bly
Fron
t Vie
wSi
de E
leva
tion
For m
ore
info
rmat
ion:
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rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
UL7
37, U
L216
2, N
SF-4
, CAN
/CG
A-1.
8 D
ual,
ANSI
-Z83
.11
Dua
l, AN
SI-Z
21.5
8, C
SA 1
.6-2
007
List
ed
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
37
Arch
itect
Dra
win
gs
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
100
G
SKU
: CM
U
Cra
te s
hips
45"
W x
48"
L x
47"H
; Ove
n w
eigh
t: 11
00 lb
s..
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r,ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts:
Top
View
5
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
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ISO
Vie
w
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
1
24
435C
utou
t for
bur
ner
slee
ve
3/8"
Reb
arSt
eel r
einf
orce
d he
arth
requ
ires
1-5/
8" th
ick
conc
rete
pad
with
3/8
" reb
ar.
Do
not u
se v
erm
icul
ite in
con
cret
em
ix o
n th
is p
ad w
ith C
ucin
a st
and.
*(N
ot in
clud
ed. S
ee in
stal
latio
n gu
ide)
39"
24
"O
peni
ng h
eigh
t
25"
Ope
ning
wid
th 1
4-1/
2"
54"
Stan
d w
idth
Burn
er m
ount
ing
brac
kets 6
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
ndm
inim
um fa
cade
39"
Stan
d he
ight
62"
Stan
d le
ngth
6
Gas
bur
ner
mou
ntin
g br
acke
t
T-ba
rs a
re w
elde
d in
for a
dditi
on s
treng
thD
ETAI
L A
SCAL
E 1:
10
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
100G
sta
nd w
orks
with
Cas
a2G
100
G o
ven.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
For m
ore
info
rmat
ion:
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rnob
ravo
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Fron
t Vie
w
Side
Ele
vatio
n
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
100
GM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Con
trol B
ox M
ount
Secu
res
burn
er c
ontro
l uni
t1
7H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
108
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
109
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
47
SKU
: IC
S100
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
100G
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
52-
1/2"
60-
1/2"
4"
4"
4" 4
"
50-
1/2"
42-
1/2"
1/2"
Reb
ar
5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
6"
4"
4
72-
1/2"
62-
1/2"
Cas
a2G
100
G o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
57
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Pad
Cas
a2G
100
G
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um
cem
ent f
ound
atio
n pa
d of
62"
W x
65"
D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
2
3
4
26-
1/2"
100
°
R6"
R30
"
12"
44
"
20"
10-
1/2"
16"
A A
50"
26-
1/2"
48"
9"
20"
1
50"
12"
19"
2"
16"
2"
20
SEC
TION
A-A
SCA
LE 1
: 25
8"
Fron
t Vie
wSi
de E
leva
tion
Top
View
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
ww
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rnob
ravo
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/ul-c
ertif
ied
ww
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rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
67
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Cas
a2G
100
G
5
Cas
a2G
100
G P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 2
” cer
amic
fibe
r ins
ulat
ion
boar
d· 3
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Sin
gle
wal
l ste
el p
owde
r coa
ted
door
· Doo
r the
rmom
eter
Hom
e G
as F
eatu
res
incl
udes
:· F
uel:
Woo
d, li
quid
pro
pane
or n
atur
al g
as· D
rago
P1
Plus
bur
ner a
ssem
bly
(s
peci
fy, n
atur
al g
as o
r liq
uid
prop
ane)
· Bur
ner i
gniti
on b
ox w
ith fo
ur s
ettin
gs
(off,
pilo
t, lo
w a
nd h
igh
flam
e)· S
tain
less
ste
el a
sh g
uard
for b
urne
r· R
emot
e th
erm
omet
er· G
as le
ak d
etec
tor
· Pro
pane
Gas
val
ve re
gula
tor.
*(N
ote:
Nat
ural
gas
reg
ulat
or m
ust b
e su
pplie
d by
loca
l cer
tifie
d in
stal
ler.)
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
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13
47
8
25
6
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e.
23"
Lan
ding
23-1
/2" I
nter
ior
wal
l dim
ensi
on
1/4
"
40" I
nter
ior
dom
e di
men
sion
39-1
/2"
Floo
r
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
Cut
out f
or g
as b
urne
r
48"
2"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
For m
ore
info
rmat
ion:
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rnob
ravo
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Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
floo
r.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
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ATI
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AL
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E IN
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NG
APP
LIA
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E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Top
View
ISO
Vie
w
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
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6/
13/2
016
77
Arch
itect
Dra
win
gsPi
zza
Ove
n Fl
oor T
ile L
ayou
tC
asa2
G 1
00G
5
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10-
1/2"
87"
43"
Coo
king
surfa
ce 2
4"
25"
Ret
ain
a m
inim
um o
f 1
9-3/
4"W
x 1
9-3/
4"H
open
ing
requ
ired
for a
ir flo
w to
bu
rner
ass
embl
y
Cuc
ina
110G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
2" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
2" D
ome
wal
l
Allo
w 3
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
39"
19"
66-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
16"
26
"M
inim
umfro
m h
earth
Show
n w
ith F
orno
Bra
vo C
ucin
a 11
0Gov
en s
tand
with
non
-com
bust
ible
hea
rth
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 3
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
1-5/
8" h
earth
with
3/8
" reb
ar
Burn
er u
nit
66-
1/2"
58-1
/2" P
lus
2: m
inim
umpe
r sid
e fo
r fac
ade
54"
Dec
orat
ive
faca
de
Burn
er u
nit
Allo
w 1
" Cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
43-1
/2" C
ooki
ngsu
rface
Pred
rille
d th
erm
ocou
ple
loca
tion
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
wSi
de E
leva
tion
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Top
View Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
SKU
:FC
2G11
0-SS
-LP/
NG
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndC
asa2
G 1
10G
Cra
te s
hips
62"
W x
70"
D x
49"
H;
Ove
n w
eigh
t: 20
31 lb
s..
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts: 5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
Forn
o Br
avo
Cas
a2G
110
G P
izza
Ove
nan
d C
ucin
a 11
0G M
odul
ar P
izza
Ove
n St
and
3/4"
Flo
or to
top
of b
urne
r hou
sing
*(M
inim
um)
Dra
go P
1 Pl
us B
urne
r uni
t
2" F
irebr
ick
tiles
1/8"
- 3/
8" M
orta
r, sa
irset
, or
#60
sand
use
d fo
r lev
elin
g flo
or
2" C
eram
ic b
oard
floo
r ins
ulat
ion
1-5/
8" C
oncr
ete
hear
thw
ith re
bar
1/2"
Bac
ker b
oard
1-1/
2" F
loor
to to
p of
igni
tor
*(M
inim
um)
Det
aile
d vi
ew o
f bur
ner p
lace
men
tSC
ALE
1:4
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
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Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Spec
ifica
tions
:
Cuc
ina
stan
d, c
oncr
ete
CM
U s
tand
, or e
quiv
alen
tno
n-co
mbu
stib
le s
truct
ure'
s fro
nt o
peni
ng re
quire
sa
min
imum
of 1
9-3/
4"W
x 1
9-3/
4"H
for a
ir flo
w to
burn
er a
ssem
bly
Gas
line
sho
uld
be 1
/2" p
ipe
then
redu
ced
to 3
/8" u
nion
Liqu
id P
ropa
ne li
ne p
ress
ure
10 to
12
WC
Nat
ural
Gas
line
pre
ssur
e 5
to 1
0 W
C
Fact
ory
setti
ngs:
Nat
ural
Gas
- 2.
75 o
rific
e, a
ir sh
utte
r at #
2 po
sitio
nLi
quid
Pro
pane
- 2.
25 o
rific
e, a
ir sh
utte
r at #
3 po
sitio
n
WA
RN
ING
: DO
NO
T C
HA
NG
E FA
CTO
RY
SETT
ING
S W
ITH
OU
T C
ON
SULT
ING
MA
NU
FAC
TUR
ERO
R C
ERTI
FIED
TEC
HN
ICIA
N.
WA
RN
ING
: REA
D A
LL IN
STR
UC
TIO
NS
IN IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
DU
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.U
L ap
prov
ed s
ettin
gs fo
r gas
orif
ices
NG
LPIn
put r
ate
w/ 2
.5 o
rific
e an
d ai
r shu
tter a
t #2
setti
ng (B
tu/h
r)32
000
Inpu
t rat
e w
/ 2.7
orif
ice
and
air s
hutte
r at #
2 se
tting
(Btu
/hr)
3800
0In
put r
ate
w/ 1
.75
orifi
ce a
nd a
ir sh
utte
r at #
3 se
tting
(Btu
/hr)
3200
0In
put r
ate
w/ 2
.0 o
rific
e an
d ai
r shu
tter a
t #3
setti
ng (B
tu/h
r)43
000
Inpu
t rat
e w
/ 2.2
5 or
ifice
and
air
shut
ter a
t #3
setti
ng (B
tu/h
r)51
000
Inpu
t rat
e w
/ 2.5
orif
ice
and
air s
hutte
r at #
4 se
tting
(Btu
/hr)
4600
0
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
27
Arch
itect
Dra
win
gs
Gas
Bur
ner D
etai
led
View
Cas
a2G
110
G
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
19"
1
6"
34"-4
1"R
ecom
men
ded
min
imum
59"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
26"
Min
imum
from
hea
rth
Allo
w 3
" for
insu
latio
nAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
24" S
tain
less
ste
el fl
uew
ith 8
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
Min
imum
3-1
/2" h
earth
with
reba
r
Burn
er u
nit
CM
U s
tand
with
gas
bur
ner
Burn
er c
ontro
l uni
t
59"
Rec
omm
ende
dm
inim
um
54"
58"
Rec
omm
ende
d m
inim
umAl
low
1" C
lear
ance
all
the
way
aro
und
side
wal
ls
Dec
orat
ive
faca
de
Burn
er u
nit
Pred
rille
dth
erm
ocou
ple
loca
tion
43-1
/2" C
ooki
ngsu
rface
34"-4
1"R
ecom
men
ded
58"
Rec
omm
ende
d
19-3
/4"
*(M
inim
um)
19-3
/4"
*(M
inim
um)
*A m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngis
requ
ired
for a
ir flo
wto
bur
ner a
ssem
bly
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
Fron
t Vie
wSi
de E
leva
tion
Top
View
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l, A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
37
SKU
: CM
UAr
chite
ct D
raw
ings
Con
cret
e M
ason
ry U
nit (
CM
U)
Cas
a2G
110
G
Cra
te s
hips
45"
W x
51"
D x
47"
H;
Ove
n w
eigh
t: 12
96 lb
s..
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts: 5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
ISO
Vie
w
1
2
4
Cut
out f
or b
urne
rsl
eeve
5
3/8"
Reb
arSt
eel r
einf
orce
d he
arth
requ
ires
1-5/
8" th
ick
conc
rete
pad
with
3/8
" reb
ar.
Do
not u
se v
erm
icul
ite in
con
cret
em
ix o
n th
is p
ad w
ith C
ucin
a st
and.
*(N
ot in
clud
ed. S
ee in
stal
latio
n gu
ide)
4
3
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
39"
24
"O
peni
nghe
ight
25"
Ope
ning
wid
th
58"
Stan
d w
idth
16-
1/2"
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
ndm
inim
um fa
cade
Burn
er m
ount
ing
brac
kets
6
39St
and
heig
ht
66"
Stan
d le
ngth
Gas
bur
ner
mou
ntin
g br
acke
t
DET
AIL
ASC
ALE
1 : 1
0
T-ba
rs a
re w
elde
d in
for a
dditi
onal
stre
ngth
6
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
w
Side
Ele
vatio
n
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
110G
sta
nd w
orks
with
Cas
a2G
110
G a
nd P
rem
io2G
100
Gov
ens.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S O
N IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
D U
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E,B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
110
GM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Con
trol B
ox M
ount
Secu
res
burn
er c
ontro
l uni
t1
7H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
108
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
109
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
47
SKU
: IC
S110
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
110G
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
60-
1/2"
68-
1/2"
4"
4"
4" 4
"
58-
1/2"
50-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
4"
6"
76-
1/2"
4"
66-
1/2"
Cas
a2G
110
G o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
57
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Pad
Cas
a2G
110
G
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um
cem
ent f
ound
atio
n pa
d of
66"
W x
69"
D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
26-
1/2"
100
°
R6"
R30
"
12"
48
"
20"
10-
1/2"
16"
A A 26-
1/2"
54"
20"
52"
9"
1
23
4
5 6
16"
2
0"
54"
2
"
12"
19"
2"
SEC
TION
A-A
SCA
LE 1
: 25
8"
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
67
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
nC
asa2
G 1
10G
5
Cas
a2G
110
G P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 2
” cer
amic
fibe
r ins
ulat
ion
boar
d· 3
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Sin
gle
wal
l ste
el p
owde
r coa
ted
door
· Doo
r the
rmom
eter
Hom
e G
as F
eatu
res
incl
udes
:· F
uel:
Woo
d, li
quid
pro
pane
or n
atur
al g
as· D
rago
P1
Plus
bur
ner a
ssem
bly
(s
peci
fy, n
atur
al g
as o
r liq
uid
prop
ane)
· Bur
ner i
gniti
on b
ox w
ith fo
ur s
ettin
gs
(off,
pilo
t, lo
w a
nd h
igh
flam
e)· S
tain
less
ste
el a
sh g
uard
for b
urne
r· R
emot
e th
erm
omet
er· G
as le
ak d
etec
tor
· Gas
val
ve re
gula
tor
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
ecut
· Sto
ve p
ipe
exte
nsio
ns· U
pgra
de to
dou
ble
wal
l chi
mne
y fo
r
indo
or in
stal
latio
ns /
cove
red
patio
s· P
izza
Ove
n To
ols,
infra
red
ther
mom
eter
,
glov
es a
nd o
ther
item
s
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
1
2
34
56
78
9
10
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
t bo
ndin
g ag
ent.
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e. 2
3" L
andi
ng
23-1
/2" I
nter
ior
wal
l dim
ensi
on
1/4
"
44" I
nter
ior
dom
e di
men
sion
43-1
/2"
Floo
r
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Cut
out f
or g
as b
urne
r
51-
3/4"
2"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
san
d to
leve
l piz
za o
ven
floor
.
Top
View
ISO
Vie
w
Side
Ele
vatio
n
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
77
Arch
itect
Dra
win
gsPi
zza
Ove
n Fl
oor T
ile L
ayou
tC
asa2
G 1
10G
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
44"
Coo
king
surfa
ce
10-
1/2"
87"
24"
25"
A m
inim
um o
f 1
9-3/
4"W
x 1
9-3/
4"H
open
ing
requ
ired
for a
ir flo
w to
bu
rner
ass
embl
y
Cuc
ina
110G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
58-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r ins
ulat
ion
66-
1/2"
51"
39-1
/2" C
ooki
ngsu
rface
Pred
rille
d th
erm
ocou
ple
loca
tion
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Burn
er u
nit
Dec
orat
ive
faca
de
66-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
39"
22"
1
6"
29"
Min
imum
from
hea
rth
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 4
" for
insu
latio
n
Burn
er u
nit
24" S
tain
less
ste
el fl
uew
ith 8
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
wSi
de E
leva
tion
Show
n w
ith F
orno
Bra
vo C
ucin
a110
Gov
en s
tand
with
non
-com
bust
ible
hea
rth
Top
View Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
, AN
SI-Z
83.1
1,A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
SKU
: FP2
G10
0-SS
-LP/
NG
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndPr
emio
2G 1
00G
Cra
te s
hips
62"
W x
70"
D x
49"
H;
Ove
n w
eigh
t: 20
31 lb
s..
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
3/4"
Flo
or to
top
of b
urne
r hou
sing
*(M
inim
um)
1/2"
Bac
ker b
oard
1-5/
8" C
oncr
ete
hear
thw
ith re
bar
3" C
eram
ic b
oard
floo
r ins
ulat
ion
1/8"
- 3/
8" M
orta
r, sa
irset
, or
#60
sand
use
d fo
r lev
elin
g flo
or
2" F
irebr
ick
tilesD
rago
P1
Plus
Bur
ner u
nit
1-1/
2" F
loor
to to
p of
igni
tor
*(M
inim
um)
Forn
o Br
avo
Prem
io2G
100
G P
izza
Ove
nan
d C
ucin
a 11
0G M
odul
ar P
izza
Ove
n St
and
Det
aile
d vi
ew o
f bur
ner p
lace
men
tSC
ALE
1:4
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Cuc
ina
stan
d, c
oncr
ete
CM
U s
tand
, or e
quiv
alen
tno
n-co
mbu
stib
le s
truct
ure'
s fro
nt o
peni
ng re
quire
sa
min
imum
of 1
9-3/
4"W
x 1
9-3/
4"H
for a
ir flo
w to
burn
er a
ssem
bly
Gas
line
sho
uld
be 1
/2" p
ipe
then
redu
ced
to 3
/8" u
nion
Liqu
id P
ropa
ne li
ne p
ress
ure
10 to
12
WC
Nat
ural
Gas
line
pre
ssur
e 5
to 1
0 W
C
Fact
ory
setti
ngs:
Nat
ural
Gas
- 2.
75 o
rific
e, a
ir sh
utte
r at #
2 po
sitio
nLi
quid
Pro
pane
- 2.
25 o
rific
e, a
ir sh
utte
r at #
3 po
sitio
n
WA
RN
ING
: DO
NO
T C
HA
NG
E FA
CTO
RY
SETT
ING
S W
ITH
OU
T C
ON
SULT
ING
MA
NU
FAC
TUR
ERO
R C
ERTI
FIED
TEC
HN
ICIA
N.
WA
RN
ING
: REA
D A
LL IN
STR
UC
TIO
NS
IN IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
DU
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL
appr
oved
set
tings
for g
as o
rific
esN
GLP
Inpu
t rat
e w
/ 2.5
orif
ice
and
air s
hutte
r at #
2 se
tting
(Btu
/hr)
3200
0In
put r
ate
w/ 2
.7 o
rific
e an
d ai
r shu
tter a
t #2
setti
ng (B
tu/h
r)38
000
Inpu
t rat
e w
/ 1.7
5 or
ifice
and
air
shut
ter a
t #3
setti
ng (B
tu/h
r)32
000
Inpu
t rat
e w
/ 2.0
orif
ice
and
air s
hutte
r at #
3 se
tting
(Btu
/hr)
4300
0In
put r
ate
w/ 2
.25
orifi
ce a
nd a
ir sh
utte
r at #
3 se
tting
(Btu
/hr)
5100
0In
put r
ate
w/ 2
.5 o
rific
e an
d ai
r shu
tter a
t #4
setti
ng (B
tu/h
r)46
000
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
27
Arch
itect
Dra
win
gs
Gas
Bur
ner D
etai
led
View
Prem
io2G
100
G
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
22"
1
6"
57"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
34"-4
1"R
ecom
men
ded
min
imum
29"
Min
imum
from
hea
rth
24" S
tain
less
ste
el fl
uew
ith 8
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
Allo
w 4
" for
insu
latio
nAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
Min
imum
3-1
/2" h
earth
with
reba
r
Burn
er u
nit
CM
U s
tand
with
gas
bur
ner
Burn
er c
ontro
l uni
t
58"
Rec
omm
ende
d m
inim
um
51"
57"
Rec
omm
ende
dm
inim
um
Pred
rille
dth
erm
ocou
ple
loca
tion
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Burn
er u
nit
Dec
orat
ive
faca
de
39-1
/2" C
ooki
ngsu
rface
Top
View
34"-4
1"R
ecom
men
ded
58"
Rec
omm
ende
d
19-3
/4"
*(M
inim
um)
19-3
/4"
*(M
inim
um)
For m
ore
info
rmat
ion:
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rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
Side
Ele
vatio
n
*A m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngis
requ
ired
for a
ir flo
w
to b
urne
r ass
embl
y
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Fron
t Vie
w
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
37
SKU
: CM
UAr
chite
ct D
raw
ings
Prem
io2G
100
GC
rate
shi
ps 4
8"W
x 5
4"D
x 4
9"H
;O
ven
wei
ght:
1350
lbs.
.
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
Con
cret
e M
ason
ry U
nit (
CM
U)
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
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ISO
Vie
w
1
2
4
Cut
out f
or b
urne
rsl
eeve
5
3/8"
Reb
arSt
eel r
einf
orce
d he
arth
requ
ires
1-5/
8" th
ick
conc
rete
pad
with
3/8
" reb
ar.
Do
not u
se v
erm
icul
ite in
con
cret
em
ix o
n th
is p
ad w
ith C
ucin
a st
and.
*(N
ot in
clud
ed. S
ee in
stal
latio
n gu
ide)
4
3
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
39"
24
"O
peni
nghe
ight
25"
Ope
ning
wid
th
58"
Stan
d w
idth
16-
1/2"
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd
and
faca
de m
inim
um
Burn
er m
ount
ing
brac
kets 6
39"
Stan
d he
ight
66"
Stan
d le
ngth
Gas
bur
ner
mou
ntin
g br
acke
t
6
DET
AIL
ASC
ALE
1 : 1
0
T-ba
rs a
re w
elde
d in
for a
dditi
onal
stre
ngth
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
w
Side
Ele
vatio
n
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
110G
sta
nd w
orks
with
Pre
mio
2G 1
00G
and
Cas
a2G
110
Gov
ens.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
110
GM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Con
trol B
ox M
ount
Secu
res
burn
er c
ontro
l uni
t1
7H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
108
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
109
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
47
SKU
: IC
S110
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
110G
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
60-
1/2"
68-
1/2"
4"
4"
4" 4
"
58-
1/2"
50-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
4"
4"
6" 7
6-1/
2"
66-
1/2"
Prem
io2G
100
G o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
57
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Pad
Prem
io2G
100
G
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
um
cem
ent f
ound
atio
n pa
d of
58"
W x
57"
D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
28"
12"
100
°
R6"
R30
"
46
"
20"
10-
1/2"
17"
A A
28
51"
20"
9"
48"
1
2
3
4
51"
16"
2
1"
3"
22"
12"
2"
SEC
TION
A-A
SCA
LE 1
: 25
8"
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
67
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Prem
io2G
100
G
5
Prem
io2G
100
G P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 3
” cer
amic
fibe
r ins
ulat
ion
boar
d· 4
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r· D
oor t
herm
omet
er
Hom
e G
as F
eatu
res
incl
udes
:· F
uel:
Woo
d, li
quid
pro
pane
or n
atur
al g
as· D
rago
P1
Plus
bur
ner a
ssem
bly
(s
peci
fy, n
atur
al g
as o
r liq
uid
prop
ane)
· Bur
ner i
gniti
on b
ox w
ith fo
ur s
ettin
gs
(off,
pilo
t, lo
w a
nd h
igh
flam
e)· S
tain
less
ste
el a
sh g
uard
for b
urne
r· R
emot
e th
erm
omet
er· G
as le
ak d
etec
tor
· Pro
pane
Gas
val
ve re
gula
tor.
*(N
ote:
Nat
ural
gas
reg
ulat
or m
ust b
e su
pplie
d by
loca
l cer
tifie
d in
stal
ler.)
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
e-cu
t· S
tove
pip
e ex
tens
ion
· Upg
rade
to d
oubl
e w
all c
him
ney
for
in
door
inst
alla
tions
/ co
vere
d pa
tios
· Piz
za O
ven
Tool
s, in
frare
d th
erm
omet
er,
gl
oves
and
oth
er it
ems
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
13
47
8
25
6
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e. 2
1-3/
4" L
andi
ng
22-1
/4" I
nter
ior
wal
l dim
ensi
on
1/4
"
40" I
nter
ior
dom
e di
men
sion
39-1
/2"
Floo
r
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
tbo
ndin
g ag
ent.
Cut
out f
or g
as b
urne
r
47-
3/4"
2"
1/4
"
1/4"
mor
tar,
sairs
et, o
r #60
mes
hsa
nd to
leve
l piz
za o
ven
floor
.Sp
ecifi
catio
ns:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
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INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
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OR
EIN
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LLIN
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ND
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NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
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DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Top
View
ISO
Vie
w
Pizz
a O
ven
Floo
r Tile
Lay
out
Prem
io2G
100
G
Side
Ele
vatio
n
Arch
itect
Dra
win
gs
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
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r mor
e in
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atio
n: w
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om
Mad
e in
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Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
5
Rev
isio
n 6/
13/2
016
Shee
t: 7
of 7
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44"
Coo
king
surfa
ce
10-
1/2"
8
7"
24"
25"
Ret
ain
a m
inim
um o
f 1
9-3/
4"W
x 1
9-3/
4"H
open
ing
requ
ired
for a
ir flo
w to
bu
rner
ass
embl
y
Cuc
ina
120G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
68-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
39"
22"
1
6"
29"
Min
imum
from
hea
rth Burn
er u
nit
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 4
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
8" i
nter
ior,
anch
or p
late
and
rain
cap
62-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r ins
ulat
ion
68-
1/2"
55"
Pred
rille
d th
erm
ocou
ple
loca
tion
43-1
/2" C
ooki
ngsu
rface
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Burn
er u
nit
Dec
orat
ive
faca
de
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.comSh
own
with
For
no B
ravo
Cuc
ina
120G
oven
sta
nd w
ith n
on-c
ombu
stib
le h
earth
Fron
t Vie
wSi
de E
leva
tion
Top
View
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
SKU
: FP2
G11
0-SS
-LP/
NG
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndPr
emio
2G 1
10G
Cra
te s
hips
66"
W x
72"
D x
49"
H;
Ove
n w
eigh
t: 24
05 lb
s..
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts: 5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
Forn
o Br
avo
Prem
io2G
110
G P
izza
Ove
nan
d C
ucin
a 11
0G M
odul
ar P
izza
Ove
n St
and
3/4"
Flo
or to
top
of b
urne
r hou
sing
*(M
inim
um)
1-1/
2" F
loor
to to
p of
igni
tor
*(M
inim
um)
1/2"
Bac
ker b
oard
1-5/
8" C
oncr
ete
hear
thw
ith re
bar
3" C
eram
ic b
oard
floo
r ins
ulat
ion
1/8"
- 3/
8" M
orta
r, sa
irset
, or
#60
sand
use
d fo
r lev
elin
g flo
or
2" F
irebr
ick
tiles
Dra
go P
1 Pl
us B
urne
r uni
t
Det
aile
d vi
ew o
f bur
ner p
lace
men
tSC
ALE
1:4
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Cuc
ina
stan
d, c
oncr
ete
CM
U s
tand
, or e
quiv
alen
tno
n-co
mbu
stib
le s
truct
ure'
s fro
nt o
peni
ng re
quire
sa
min
imum
of 1
9-3/
4"W
x 1
9-3/
4"H
for a
ir flo
w to
burn
er a
ssem
bly
Gas
line
sho
uld
be 1
/2" p
ipe
then
redu
ced
to 3
/8" u
nion
Liqu
id P
ropa
ne li
ne p
ress
ure
10 to
12
WC
Nat
ural
Gas
line
pre
ssur
e 5
to 1
0 W
C
Fact
ory
setti
ngs:
Nat
ural
Gas
- 2.
75 o
rific
e, a
ir sh
utte
r at #
2 po
sitio
nLi
quid
Pro
pane
- 2.
25 o
rific
e, a
ir sh
utte
r at #
3 po
sitio
n
WA
RN
ING
: DO
NO
T C
HA
NG
E FA
CTO
RY
SETT
ING
S W
ITH
OU
T C
ON
SULT
ING
MA
NU
FAC
TUR
ERO
R C
ERTI
FIED
TEC
HN
ICIA
N.
WA
RN
ING
: REA
D A
LL IN
STR
UC
TIO
NS
IN IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
DU
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL
appr
oved
set
tings
for g
as o
rific
esN
GLP
Inpu
t rat
e w
/ 2.5
orif
ice
and
air s
hutte
r at #
2 se
tting
(Btu
/hr)
3200
0In
put r
ate
w/ 2
.7 o
rific
e an
d ai
r shu
tter a
t #2
setti
ng (B
tu/h
r)38
000
Inpu
t rat
e w
/ 1.7
5 or
ifice
and
air
shut
ter a
t #3
setti
ng (B
tu/h
r)32
000
Inpu
t rat
e w
/ 2.0
orif
ice
and
air s
hutte
r at #
3 se
tting
(Btu
/hr)
4300
0In
put r
ate
w/ 2
.25
orifi
ce a
nd a
ir sh
utte
r at #
3 se
tting
(Btu
/hr)
5100
0In
put r
ate
w/ 2
.5 o
rific
e an
d ai
r shu
tter a
t #4
setti
ng (B
tu/h
r)46
000
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
27
Arch
itect
Dra
win
gs
Gas
Bur
ner D
etai
led
View
Prem
io2G
110
G
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
22"
1
6"
34"-4
1"R
ecom
men
ded
min
imum
61"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
29"
Min
imum
from
hea
rth
CM
U s
tand
with
gas
bur
ner
Burn
er u
nit
Allo
w 4
" for
insu
latio
n
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Min
imum
3-1
/2" h
earth
with
reba
r
24" S
tain
less
ste
el fl
uew
ith 8
" int
erio
r,an
chor
pla
te a
nd ra
in c
ap
Burn
er c
ontro
l uni
t
62"
Rec
omm
ende
d m
inim
um
61"
Rec
omm
ende
dm
inim
um 5
5"
Pred
rille
dth
erm
ocou
ple
loca
tion
43-1
/2" C
ooki
ngsu
rface
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Burn
er u
nit
Dec
orat
ive
faca
de
Top
View
62"
Rec
omm
ende
d
34"-4
1"R
ecom
men
ded
19-3
/4"
*(M
inim
um)
19-3
/4"
*(M
inim
um)
*A m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngis
requ
ired
for a
ir flo
w
to b
urne
r ass
embl
y
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Show
n w
ith n
on-c
ombu
stib
le h
earth
Fron
t Vie
wSi
de E
leva
tion
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
37
SKU
: CM
UAr
chite
ct D
raw
ings
Con
cret
e M
ason
ry U
nit (
CM
U)
Prem
io2G
110
GC
rate
shi
ps 4
9"W
x 5
5"D
x 4
9"H
;O
ven
wei
ght:
1620
lbs.
.
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts: 5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
1
24
435C
utou
t for
bur
ner
slee
ve
3/8"
Reb
ar
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d.*(
Not
incl
uded
. See
inst
alla
tion
guid
e)
ISO
Vie
w
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
25"
Ope
ning
wid
th
62"
Stan
d w
idth
24"
Ope
ning
heig
ht
39"
6Bu
rner
mou
ntin
gbr
acke
ts
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rdan
d fa
cade
min
imum
39"
Stan
d he
ight
68"
Stan
d le
ngth
Gas
bur
ner
mou
ntin
g br
acke
t6
DET
AIL
ASC
ALE
1 : 1
0
T-ba
rs a
re w
elde
d in
for a
dditi
onal
stre
ngth
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
120G
sta
nd w
orks
with
Pre
mio
2G 1
10G
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Fron
t Vie
w
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
120
GM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Con
trol B
ox M
ount
Secu
res
burn
er c
ontro
l uni
t1
7H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
108
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
109
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
47
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
120G
5
SKU
: IC
S120
G
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
62-
1/2"
70-
1/2"
4"
4"
4" 4
"
62-
1/2"
54-
1/2"
1/2"
Reb
ar 5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
4"
6" 7
8-1/
2"
4"
4"
70-
1/2"
Prem
io2G
110
G o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
ISO
Vie
wTo
p Vi
ew
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
57
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Pad
Prem
io2G
110
G
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
umce
men
t fou
ndat
ion
pad
of 7
0"W
x 7
1"D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
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50
"
28"
100
°
R6"
R30
"
12'
20"
10-
1/2"
1
7"
A A
20"
52"
5
5"
9"
28"
4
2
1
653
16"
2
1"
3"
55"
21-
1/2"
2"
12"
SEC
TIO
N A
-ASC
ALE
1 : 2
7
8"
Fron
t Vie
wSi
de E
leva
tion
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ravo
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/ul-c
ertif
ied
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ravo
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ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
67
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
nPr
emio
2G 1
10G
5
Prem
io2G
110
G P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 3
” cer
amic
fibe
r ins
ulat
ion
boar
d· 4
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r· D
oor t
herm
omet
er
Hom
e G
as F
eatu
res
incl
udes
:· F
uel:
Woo
d, li
quid
pro
pane
or n
atur
al g
as· D
rago
P1
Plus
bur
ner a
ssem
bly
(s
peci
fy, n
atur
al g
as o
r liq
uid
prop
ane)
· Bur
ner i
gniti
on b
ox w
ith fo
ur s
ettin
gs
(off,
pilo
t, lo
w a
nd h
igh
flam
e)· S
tain
less
ste
el a
sh g
uard
for b
urne
r· R
emot
e th
erm
omet
er· G
as le
ak d
etec
tor
· Pro
pane
Gas
val
ve re
gula
tor.
*(N
ote:
Nat
ural
gas
reg
ulat
or m
ust b
e su
pplie
d by
loca
l cer
tifie
d in
stal
ler.)
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
e-cu
t· S
tove
pip
e ex
tens
ion
· Upg
rade
to d
oubl
e w
all c
him
ney
for
in
door
inst
alla
tions
/ co
vere
d pa
tios
· Piz
za O
ven
Tool
s, in
frare
d th
erm
omet
er,
gl
oves
and
oth
er it
ems
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
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1
2
34
56
78
9
10
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ngca
n be
fille
d w
ith m
orta
r or e
quiv
alen
t bo
ndin
g ag
ent.
Whe
n or
derin
g re
plac
emen
t tile
s, re
fere
nce
tile
num
ber,
pizz
a ov
en m
odel
and
dat
e of
pur
chas
e. 2
1-3/
4" L
andi
ng
22-1
/4" I
nter
ior
wal
l dim
ensi
on
1/4
"
44" I
nter
ior
dom
e di
men
sion
43-1
/2"
Floo
r
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
rth
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Cut
out f
or g
as b
urne
r
2"
51-
3/4"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
san
d to
leve
l piz
za o
ven
floor
.Sp
ecifi
catio
ns:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et o
r #60
mes
h sa
nd to
leve
l the
floo
r.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Top
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Vie
w
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itect
Dra
win
gs
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io2G
110
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Ele
vatio
n
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ore
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rmat
ion:
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ravo
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Pizz
a O
ven
Floo
r Tile
Lay
out
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Mad
e in
the
U.S
.A.
Com
mer
cial
Gas
Fire
d Pi
zza
Ove
n
12
34
5
Rev
isio
n 6/
13/2
016
Shee
t: 7
of 7
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10-
1/2"
44"
Coo
king
surfa
ce
87"
24"
25"
R
etai
n a
min
imum
of
19-
3/4"
W x
19-
3/4"
Hop
enin
g re
quire
d fo
r air
flow
to
burn
er a
ssem
bly
Cuc
ina
130G
Gas
Mod
ular
Piz
za
Ove
n St
and
Burn
er c
ontro
l uni
t
3" F
loor
insu
latio
n
2" F
irebr
ick
floor
tile
s
3" D
ome
wal
l
Allo
w 4
" per
sid
efo
r ins
ulat
ion
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
72-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r fac
ade
39"
16"
2
2"
29"
Min
imum
from
hea
rth
Burn
er u
nit
1-5/
8" h
earth
with
3/8
" reb
ar
Allo
w fo
r dec
orat
ive
faca
de*(
see
char
t)
Allo
w 4
" for
insu
latio
n24
" Sta
inle
ss s
teel
flue
with
6" i
nter
ior,
anch
or p
late
and
rain
cap
66-1
/2" P
lus
2" m
inim
umpe
r sid
e fo
r ins
ulat
ion
59"
72-
1/2"
Pred
rille
d th
erm
ocou
ple
loca
tion
47" C
ooki
ngsu
rface
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
Burn
er u
nit
Dec
orat
ive
faca
de
For m
ore
info
rmat
ion:
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ravo
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Fron
t Vie
wSi
de E
leva
tion
Show
n w
ith F
orno
Bra
vo C
ucin
a130
Gov
en s
tand
with
non
-com
bust
ible
hea
rth
Top
View Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
17
SKU
: FP2
G12
0-SS
-LP/
NG
Arch
itect
Dra
win
gs
Gas
Fire
d Pi
zza
Ove
n w
/ Sta
ndPr
emio
2G 1
20G
Cra
te s
hips
70"
W x
76"
D x
49"
H;
Ove
n w
eigh
t: 25
38 lb
s..
Woo
d, li
quid
pro
pane
or n
atur
al g
as fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts:
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
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3/4"
Flo
or to
top
of b
urne
r hou
sing
*(M
inim
um)
1-1/
2" F
loor
to to
p of
igni
tor
*(M
inim
um)
Dra
go P
1 Pl
us B
urne
r uni
t
2" F
irebr
ick
tiles
1/8"
- 3/
8" M
orta
r, sa
irset
, or
#60
sand
use
d fo
r lev
elin
g flo
or
3" C
eram
ic b
oard
floo
r ins
ulat
ion
1-5/
8" C
oncr
ete
hear
thw
ith re
bar
1/2"
Bac
ker b
oard
Forn
o Br
avo
Prem
io2G
120
G P
izza
Ove
nan
d C
ucin
a 13
0G M
odul
ar P
izza
Ove
n St
and
Det
aile
d vi
ew o
f bur
ner p
lace
men
tSC
ALE
1:4
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ore
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rmat
ion:
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ravo
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Spec
ifica
tions
:
Cuc
ina
stan
d, c
oncr
ete
CM
U s
tand
, or e
quiv
alen
tno
n-co
mbu
stib
le s
truct
ure'
s fro
nt o
peni
ng re
quire
sa
min
imum
of 1
9-3/
4"W
x 1
9-3/
4"H
for a
ir flo
w to
burn
er a
ssem
bly
Gas
line
sho
uld
be 1
/2" p
ipe
then
redu
ced
to 3
/8" u
nion
Liqu
id P
ropa
ne li
ne p
ress
ure
10 to
12
WC
Nat
ural
Gas
line
pre
ssur
e 5
to 1
0 W
C
Fact
ory
setti
ngs:
Nat
ural
Gas
- 2.
75 o
rific
e, a
ir sh
utte
r at #
2 po
sitio
nLi
quid
Pro
pane
- 2.
25 o
rific
e, a
ir sh
utte
r at #
3 po
sitio
n
WA
RN
ING
: DO
NO
T C
HA
NG
E FA
CTO
RY
SETT
ING
S W
ITH
OU
T C
ON
SULT
ING
MA
NU
FAC
TUR
ERO
R C
ERTI
FIED
TEC
HN
ICIA
N.
WA
RN
ING
: REA
D A
LL IN
STR
UC
TIO
NS
IN IN
STA
LLA
TIO
N M
AN
UA
L B
EFO
RE
INST
ALL
ING
AN
DU
SIN
G A
PPLI
AN
CE.
FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
UL
appr
oved
set
tings
for g
as o
rific
esN
GLP
Inpu
t rat
e w
/ 2.5
orif
ice
and
air s
hutte
r at #
2 se
tting
(Btu
/hr)
3200
0In
put r
ate
w/ 2
.7 o
rific
e an
d ai
r shu
tter a
t #2
setti
ng (B
tu/h
r)38
000
Inpu
t rat
e w
/ 1.7
5 or
ifice
and
air
shut
ter a
t #3
setti
ng (B
tu/h
r)32
000
Inpu
t rat
e w
/ 2.0
orif
ice
and
air s
hutte
r at #
3 se
tting
(Btu
/hr)
4300
0In
put r
ate
w/ 2
.25
orifi
ce a
nd a
ir sh
utte
r at #
3 se
tting
(Btu
/hr)
5100
0In
put r
ate
w/ 2
.5 o
rific
e an
d ai
r shu
tter a
t #4
setti
ng (B
tu/h
r)46
000
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
27
Arch
itect
Dra
win
gs
Gas
Bur
ner D
etai
led
View
Prem
io2G
120
G
5
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59"
65"
Rec
omm
ende
dm
inim
um
66"
Rec
omm
ende
d m
inim
um
Dec
orat
ive
faca
de
Burn
er u
nit
Allo
w 1
" cle
aran
ce a
llth
e w
ay a
roun
d si
de w
alls
47" C
ooki
ngsu
rface
Pred
rille
dth
erm
ocou
ple
loca
tion
22"
1
6"
34"-4
1"R
ecom
men
ded
min
imum
65"
Rec
omm
ende
d m
inim
um w
ithno
bric
k ar
ch o
r lan
ding
29"
Min
imum
from
hea
rth
CM
U s
tand
with
gas
bur
ner
Burn
er u
nit
Min
imum
3-1
/2" h
earth
with
reba
r
24" S
tain
less
ste
el fl
uew
ith 6
" int
erio
r,an
chor
pla
te a
nd ra
in c
apAl
low
for d
ecor
ativ
e fa
cade
*(se
e ch
art)
Allo
w 4
" for
insu
latio
n66
"R
ecom
men
ded
19-3
/4"
*(M
inim
um)
36"
Rec
omm
ende
d19
-3/4
"*(
Min
imum
)
*A m
inim
um19
-3/4
"W x
19-
3/4"
H o
peni
ngis
requ
ireed
for i
r flo
wto
bur
ner a
ssem
bly
For m
ore
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rmat
ion:
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vatio
nFr
ont V
iew
Show
n w
ith n
on c
ombu
stib
leco
ncre
te h
earth
Dec
orat
ive
Faca
de A
llow
ance
sD
epth
Wid
thBr
ick
Arch
Usu
ally
5"
N/A
Bric
k La
ndin
gU
sual
ly 8
"Pr
efer
ence
Stuc
coAp
prox
1"
N/A
Tile
Appr
ox 1
"Ap
prox
2"
Ston
e/Br
ick
Vene
erAp
prox
1"
N/A
Bric
k or
Mas
onar
y no
n ve
neer
Che
ck M
ater
ial S
pec
N/A
UL7
37, U
L216
2, N
SF-4
, CA
N/C
GA
-1.8
Dua
l,A
NSI
-Z83
.11
Dua
l, A
NSI
-Z21
.58,
CSA
1.6
-200
7 Li
sted
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
37
SKU
: CM
UAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
nPr
emio
2G 1
20G
Cra
te s
hips
49"
W x
58"
D x
50"
H;
Ove
n w
eigh
t: 18
00 lb
s..
Woo
d, li
quid
gas
or p
ropa
ne fu
el;
Spec
ifica
tions
:N
on-c
ombu
stib
le h
earth
.
36" f
rom
fron
t of o
ven
land
ing
to c
ombu
stib
les;
30" S
ide
clea
ranc
e fro
m d
oor o
peni
ng;
14" a
bove
com
plet
ed d
ome
asse
mbl
y;
1" c
lear
ance
all
the
way
aro
und
side
wal
ls;
Cle
aran
ce to
com
bust
ible
s:
Ref
er to
Gas
Bur
ner D
raw
ing
for a
ir, &
acc
ess
requ
irem
ents
Gas
Req
uire
men
ts:
Top
View
5
24" S
tain
less
ste
el fl
ue w
ith 8
" int
erio
r;ra
in c
ap a
nd a
ncho
r pla
te c
omes
sta
ndar
d.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FOLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TYD
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
.
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
39"
24
"O
peni
nghe
ight
20-
1/2"
25
"O
peni
ng w
idth
66"
Stan
d w
idth
Gas
bur
ner
mou
ntin
g br
acke
ts
Add
2-1/
2" p
er s
ide
for b
acke
r boa
rd a
ndm
inim
um fa
cade
6
ISO
Vie
w
2
1
435
4
Stee
l rei
nfor
ced
hear
th re
quire
s1-
5/8"
thic
k co
ncre
te p
ad w
ith 3
/8" r
ebar
.D
o no
t use
ver
mic
ulite
in c
oncr
ete
mix
on
this
pad
with
Cuc
ina
stan
d*(
Not
incl
uded
. See
inst
alla
tion
guid
e)
3/8"
Reb
ar
Cut
out f
or b
urne
rsl
eeve
Ope
ning
des
igne
d fo
rw
ood
stor
age
belo
w h
earth
39"
Stan
d h
eigh
t
72"
Stan
d le
ngth
Gas
bur
ner
mou
ntin
g br
acke
t
6
DET
AIL
ASC
ALE
1 : 1
0T-
bars
are
wel
ded
info
r add
ition
al s
treng
th
For m
ore
info
rmat
ion:
ww
w.fo
rnob
ravo
.com
Fron
t Vie
w
Side
Ele
vatio
n
Spec
ifica
tions
:
Stan
d in
clud
es m
etal
fram
e, a
ssem
bly
hard
war
e,pr
ecut
/ pr
edril
led
exte
rior c
emen
t bac
ker b
oard
pan
els.
The
Cuc
ina
130G
sta
nd w
orks
with
Pre
mio
2G 1
20G
ove
n.
* Hea
rth m
ater
ials
not
incl
uded
. See
inst
alla
tion
guid
e.
Met
al s
tand
with
cem
ent
back
er b
oard
and
con
cret
e he
arth
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
df
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
ITEM
#PA
RT
NA
ME
DES
CR
IPTI
ON
QTY
1C
ucin
a2G
130
GM
etal
fram
e su
bstru
cter
12
Fron
t Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd1
3Ba
ck P
anel
1/4"
Pre
-cut
Bac
ker B
oard
14
Side
Pan
el1/
4" P
re-c
ut B
acke
r Boa
rd2
5To
p Pa
nel
1/2"
Pre
-cut
Bac
ker B
oard
16
Con
trol B
ox M
ount
Secu
res
burn
er c
ontro
l uni
t1
7H
ex B
olt,
3/8"
x 1
"*N
ot d
ispl
ayed
108
Hex
Nut
, 3/8
"*N
ot d
ispl
ayed
109
Self
Tapp
ing
Scre
w*N
ot d
ispl
ayed
55*C
oncr
ete
Hea
rth* S
ee in
stal
latio
n gu
ide
*Reb
ar* S
ee in
stal
latio
n gu
ide
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
47
SKU
: IC
S130
GAr
chite
ct D
raw
ings
Gas
Fire
d Pi
zza
Ove
n St
and
Cuc
ina
130G
5
Forno [email protected] Ver. 2.0©Forno Bravo, LLC 2016. All Rights Reserved.
5-1
/2"
2-3/
4" R
ebar
and
wire
mes
h
5-1/
2" R
einf
orce
d co
ncre
te p
ad
1/2"
Reb
ar
Wire
mes
h
4"
4"
4"
4"
66-
1/2"
74-
1/2"
4"
4"
4" 4
"
66-
1/2"
58-
1/2"
1/2"
Reb
ar
6"
4"
4"
4"
74-
1/2"
82-
1/2"
ISO
Vie
w
Side
Ele
vatio
n
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Prem
io2G
120
G o
ven
stan
d fo
otpr
int
(*Se
e sp
ecifi
catio
ns fo
r CM
U s
tand
)
Top
View
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
57
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Pad
Prem
io2G
120
G
Spec
ifica
tions
:
Min
imum
5-1
/2" d
eep
conc
rete
pad
;
Rei
nfor
ced
with
1/2
" reb
ar a
ndw
ire m
esh.
* w
ire m
esh
is n
ot s
how
nin
som
e vi
ews
for p
rint c
larit
y;
Cut
reba
r and
wire
mes
h sh
ort t
oco
ncea
l ins
ide
conc
rete
pad
;
*CM
U s
tand
requ
ires
a m
inim
umce
men
t fou
ndat
ion
pad
of 7
4"W
x 7
5"D
Slab
dim
ensi
ons:
Min
imum
8" w
ider
than
ove
n st
and
and
hear
th;
Min
imum
10"
dee
per t
han
oven
sta
nd a
nd h
earth
;
Fini
shed
sla
b sh
ould
be
2" to
3" a
bove
gro
und
leve
l;
Ref
er to
loca
l bui
ldin
g co
des
for r
ecom
men
datio
nsre
gard
ing
soil
com
pact
ion,
fros
t lin
e an
d ot
her
cons
ider
atio
ns. D
epen
ding
on
loca
l con
ditio
ns,
you
may
hav
e to
exc
avat
e do
wn
18"
or m
ore
ofto
psoi
l to
reac
h st
able
sub
stra
te.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
5
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
100
°
R6"
R30
"
12"
20"
28"
54"
10-
1/2"
17
"
A A 5
9"
16"
21
"
3"
2
21-
1/2"
12"
SEC
TION
A-A
SCA
LE 1
: 25
8"
20"
28"
9"
59"
5
6"
1
23
4
5 6
Fron
t Vie
wSi
de E
leva
tion
Top
View
ww
w.fo
rnob
ravo
.com
/ul-c
ertif
ied
ww
w.fo
rnob
ravo
.com
/PD
F/re
side
ntia
l_in
stal
l.pdf
Forn
o Br
avo
251
W. M
arke
t St.
Salin
as, C
A 93
901
(800
) 407
-511
9
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
Rev
isio
nSh
eet:
of
6/
13/2
016
67
Arch
itect
Dra
win
gsG
as F
ired
Pizz
a O
ven
Prem
io2G
120
G
5
Prem
io2G
120
G P
izza
Ove
n K
it in
clud
es:
· Com
mer
cial
gra
de re
fract
ory
oven
do
me
with
inte
gral
ven
t· 3
” cer
amic
fibe
r ins
ulat
ion
boar
d· 4
” cer
amic
fibe
r ins
ulat
ion
blan
ket
(m
ultip
le 1
” thi
ck b
lank
ets)
· NSF
-4 ra
ted
firec
lay
cook
ing
surfa
ce· H
igh
tem
p re
fract
ory
mor
tar t
o se
al d
ome
join
ts· S
ingl
e w
all s
tove
pip
e, a
ncho
r pla
te, 2
4” p
ipe
and
cap
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r· D
oor t
herm
omet
er
Hom
e G
as F
eatu
res
incl
udes
:· F
uel:
Woo
d, li
quid
pro
pane
or n
atur
al g
as· D
rago
P1
Plus
bur
ner a
ssem
bly
(s
peci
fy, n
atur
al g
as o
r liq
uid
prop
ane)
· Bur
ner i
gniti
on b
ox w
ith fo
ur s
ettin
gs
(off,
pilo
t, lo
w a
nd h
igh
flam
e)· S
tain
less
ste
el a
sh g
uard
for b
urne
r· R
emot
e th
erm
omet
er· G
as le
ak d
etec
tor
· Pro
pane
Gas
val
ve re
gula
tor.
*(N
ote:
Nat
ural
gas
reg
ulat
or m
ust b
e su
pplie
d by
loca
l cer
tifie
d in
stal
ler.)
Sold
sep
arat
ely:
· UL
certi
fied
spar
k ar
rest
or· D
ecor
ativ
e br
ick
arch
· Dou
ble
wal
l ins
ulat
ed s
teel
doo
r to
reta
in h
eat l
onge
r· C
ucin
a st
and
with
ste
el fr
ame
and
hard
ie-b
acke
r
boar
d pr
e-cu
t· S
tove
pip
e ex
tens
ion
· Upg
rade
to d
oubl
e w
all c
him
ney
for
in
door
inst
alla
tions
/ co
vere
d pa
tios
· Piz
za O
ven
Tool
s, in
frare
d th
erm
omet
er,
gl
oves
and
oth
er it
ems
To b
e pr
ovid
ed b
y cu
stom
er /
cont
ract
or:
· Con
cret
e su
ppor
t pad
with
reba
r (or
equ
ival
ent s
truct
ure)
· Con
cret
e m
ason
ry s
tand
(CM
U) o
r equ
ival
ent
no
n-co
mbu
stib
le s
truct
ure
· Dec
orat
ive
faca
de m
ater
ials
(stu
cco,
bric
k, ti
le, s
teel
, etc
.)
Cer
tific
atio
ns:
Test
ed a
nd c
ompl
iant
with
:U
L737
, UL2
162,
NSF
-4, C
AN/C
GA-
1.8
Dua
l, AN
SI-Z
83.1
1 D
ual,
ANSI
-Z21
.58-
CSA
1.6
-200
7Fo
r mor
e in
form
atio
n ab
out o
ur c
ertif
icat
ions
, clic
k he
re:
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
E IN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E.FA
ILU
RE
TO F
OLL
OW
INST
RU
CTI
ON
S M
AY
RES
ULT
IN P
RO
PER
TY D
AM
AG
E, B
OD
ILY
INJU
RY
OR
EVE
N D
EATH
Inst
alla
tion
man
ual c
an b
e fo
und
by c
licki
ng o
n th
is li
nk:
Forno [email protected] ©Forno Bravo, LLC 2019. All Rights Reserved. Ver. 2.0
34
78
1112
12
59
610
Gap
s be
twee
n th
e w
all a
nd fr
ont l
andi
ng
can
be fi
lled
with
mor
tar o
r equ
ival
ent
bond
ing
agen
t.
Whe
n or
derin
g re
plac
emen
t tile
s,re
fere
nce
tile
num
ber,
piz
za o
ven
mod
el a
nd p
urch
ase
date
.
2"
55-
3/8"
1/4
" 1/
4" m
orta
r, sa
irset
, or #
60 m
esh
sand
to le
vel p
izza
ove
n flo
or.
47"
Floo
r
21-
1/2"
Lan
ding
1/2
"
48" I
nter
ior
dom
e di
men
sion
22-1
/2" I
nter
ior
wal
l dim
ensi
on
Pizz
a ov
en fl
oor d
esig
ned
to a
llow
appr
oxim
atel
y 1/
2" g
ap b
etw
een
cook
ing
surfa
ce a
nd in
terio
r dom
e fo
r th
erm
al e
xpan
sion
and
con
tract
ion
durin
g op
erat
ion.
Do
not f
ill in
side
wal
l with
mor
tar
or s
imila
r bon
ding
age
nt. I
f pre
ferre
dth
e sp
ace
can
be fi
lled
with
san
d.
Cut
out f
or g
as b
urne
r
Spec
ifica
tions
:
Pizz
a ov
en fl
oor i
s N
SF-4
rate
d w
ith 2
" thi
ck s
urfa
ce.
Use
1/4
" mor
tar,
sairs
et, o
r #60
mes
h sa
nd to
leve
l the
piz
za o
ven
floor
.
No
mor
e th
an 3
/8" f
iller a
roun
d la
ndin
g or
door
may
not
fit.
WA
RN
ING
:R
EAD
ALL
INST
RU
CTI
ON
S IN
INST
ALL
ATI
ON
MA
NU
AL
BEF
OR
EIN
STA
LLIN
G A
ND
USI
NG
APP
LIA
NC
E. F
AIL
UR
E TO
FO
LLO
WIN
STR
UC
TIO
NS
MA
Y R
ESU
LT IN
PR
OPE
RTY
DA
MA
GE,
BO
DIL
Y IN
JUR
Y O
R E
VEN
DEA
TH.
Top
View
ISO
Vie
w
Pizz
a O
ven
Floo
r Tile
Lay
out
Prem
io2G
120
G
Side
Ele
vatio
n
Arch
itect
Dra
win
gs
Inst
alla
tion
guid
e: w
ww
.forn
obra
vo.c
om/P
DF/
resi
dent
ial_
inst
all.p
dfFo
r mor
e in
form
atio
n: w
ww
.forn
obra
vo.c
om
Mad
e in
the
U.S
.A.
Res
iden
tial G
as F
ired
Pizz
a O
ven
12
34
5
Rev
isio
n 6/
13/2
016
Shee
t: 7
of 7